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Festive Yogurt Cake with White Chocolate Cream
Make Festive Yogurt Cake with White Chocolate Cream from Herzhaftes essen with 13 ingredients and 14 clear steps.
From YouTube · Jan 29, 2026
Make Festive Yogurt Cake with White Chocolate Cream from Herzhaftes essen with 13 ingredients and 14 clear steps.
30 min
Prep time
30 min
Cook time
3 hrs
Total time
4
Yield
Ingredients
13 ingredients- [Sponge] 3 large eggs
- [Sponge] 80 g granulated sugar
- [Sponge] 50 g plain yogurt
- [Sponge] 80 g all-purpose flour
- [Sponge] 1 teaspoon baking powder
- [Cream] 400 g plain yogurt
- [Cream] 2 egg yolks
- [Cream] 30 g granulated sugar
- [Cream] 30 g cornstarch
- [Cream] 80 g white chocolate, chopped
- [Cream] 50 g sweetened condensed milk
- [Cream] 100 ml heavy cream
- [Cream] Juice of 1 lemon
Method
14 steps- Preheat the oven to 350°F (175°C). Line the base of an 8-inch or 20-cm cake pan with parchment paper.
- Whisk the eggs and 80 g sugar until pale, thick and increased in volume.
- Fold in 50 g yogurt.
- Sift together the flour and baking powder, then gently fold them into the egg mixture.
- Spread the batter evenly in the prepared pan.
- Bake for 18–22 minutes, until lightly golden and a tester inserted in the center comes out clean.
- Cool the sponge completely in the pan.
- For the cream, whisk together 400 g yogurt, the egg yolks, 30 g sugar and the cornstarch in a saucepan.
- Cook over low to medium-low heat, stirring constantly, until the mixture is steaming and thick enough to coat the spoon. Do not allow it to boil vigorously.
- Remove from the heat and stir in the white chocolate until melted and smooth.
- Stir in the condensed milk and lemon juice, then cool the custard to room temperature.
- Whip the heavy cream to soft peaks and fold it into the cooled yogurt custard.
- Spread the cream over the cooled sponge.
- Refrigerate for at least 2 hours, until firm enough to slice.
Recipe notes
Helpful tips
- The oven temperature, pan size and cooking method were reconstructed editorially because they were absent from the stored extraction.
- Allow the custard to cool before folding in the whipped cream.
- Keep refrigerated and serve chilled.
Storage
Cover and refrigerate for up to 3 days.
Additional tips
- Editorially reconstructed from incomplete source data.
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