Pineapple Yoghurt Torte Recipe

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Ingredients

Sponge Cake Composition

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • ¼ tsp of pineapple essence
  • 45 g of butter (melted)

    • Pineapple Yoghurt Filling

  • 200 g of fresh cream (whipped)
  • 120 g of yoghurt
  • ½ can of pineapple (diced)

    • Cake Garnishing

  • Sponge cake (diced, toasted)

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm(7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence and fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
    5. To make yoghurt cream, stir whipped cream with yoghurt until blended.
    6. Spread yoghurt cream onto a slice of cake, follow with pineapple dices.
    7. Spread with some yoghurt cream and sandwich with another slice of cake. Continue layering until finished.
    8. Trim the edge of cake to form a semi-circular shape. Spread yoghurt cream over the cake.
    9. Garnish with toasted cake dices. Top with white chocolate slices.

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