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Yogurt Lemon Balm Torte

Yogurt Lemon Balm Torte

Course Dessert
Cuisine German
Keyword Lemon Balm torte, lemon torte, yogurt torte
Prep Time 1 hour
Cook Time 30 minutes
Chill Time: 6 hours
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 1+ 1/2 cups all-purpose flour
  • 3 tablespoons white granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 7 tablespoons unsalted butter room temperature
  • 1 tablespoon lemon zest
  • For the filling:
  • 2 bags of lemon-flavored tea
  • 1 cup water
  • 3 cups plain full-fat Greek yogurt
  • 1 cup white granulated sugar
  • 1 teaspoon lemon extract
  • Zest from 1 small lemon
  • 1/3 cup powdered unflavored gelatin
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 cup fresh whole lemon balm leaves

Instructions

Make the crust layer:

  1. Whisk together the flour, sugar, and salt.
  2. Add the butter and egg. Knead together into a smooth dough.
  3. Knead in the lemon zest.
  4. Wrap the dough in cling film. Chill for 30 minutes.
  5. Preheat the oven to 375°F.
  6. Grease and flour a 10-inch springform pan.
  7. Use the pan to trace out two circles on parchment paper.
  8. Cut out the circles. Line the bottom with one of the parchment paper circles and grease the paper.
  9. Roll out the chilled dough into a circle on a floured work surface.
  10. Press it evenly into the bottom of the pan.
  11. Place the second parchment paper circle on top of the dough.
  12. Evenly distribute the pie weights or dried beans over the top.
  13. Bake for 30 minutes.
  14. Let cool for 15 minutes, then gently remove the sides and the bottom of the pan from the torte base.
  15. Transfer the torte base to a wire rack to cool completely.

Make the torte layer:

  1. Remove 1 teaspoon of the powdered gelatin from the 1/3 cup and set aside.
  2. Dissolve the remaining gelatin powder completely in warm water. The mixture should resemble a thick liquid.
  3. In the bowl of a stand mixer fitted with the whisk attachment, combine the yogurt, the cup of sugar, lemon extract, and lemon zest.
  4. Whisk in the dissolved gelatin into the yogurt mixture a teaspoon at a time.
  5. Refrigerate for 30 minutes.
  6. Beat the cream and powdered sugar until stiff.
  7. Fold the whipped cream into the chilled yogurt mixture.
  8. Transfer the torte base to a serving plate and place the springform pan ring back around it.
  9. Layer the yogurt cream mixture over the torte base.
  10. Smooth out the top and chill for 3 hours.

Make the topping layer:

  1. Boil the water and steep the 2 tea bags for a few minutes.
  2. Soften the remaining teaspoon of powdered gelatin in a small amount of warm water.
  3. Stir the softened gelatin into the hot lemon tea.
  4. When it dissolves completely, chill for 30 minutes until it thickens and becomes spreadable.
  5. Spread half of the lemon tea gelatin over the top of the torte.
  6. Place the lemon balm leaves on top of the lemon gelatin layer in a decorative pattern.
  7. Place the torte back in the refrigerator until the gelatin hardens.
  8. Slightly warm up the rest of the lemon tea gelatin and spread it over the first gelatin layer containing lemon balm leaves.
  9. Place the torte back in the refrigerator until the top layer hardens.
  10. Leave the torte in the refrigerator until ready to serve.
  11. Carefully remove the ring, slice, and serve.