German Mandarin and Yoghurt Torte

Yoghurt Mandarin Torte

Yoghurt Mandarin Torte

When Craig and I were recently in Germany we came across a cake/torte who knows what, that was AMAZING. Craig is not a desert person but we just kept going out to find more of this cake. It had a mostly biscuit, sometimes pastry, sometimes a bit of sponge base, a thick and creamy yoghurt filling and a layer of mandarin oranges with mandarin flavoured jelly. That’s pretty much the best way to describe it! We were determined to try and make it when we got home.


Now that we are home I tried to find a recipe which turned out to be a lot more difficult than I expected! I googled the name of it which returned nothing, I googled mandarin yoghurt cake/torte/cheesecake/slice etc…. in 17 different languages etc… The only thing I found was something that looked remotely similar and it was written in German. All I can say is google translate saved our valentines day! I hope I translated everything correctly, but even if I didn’t this desert turned out really well! It’s not very sweet which Craig and I liked, and the mandarins are sweet enough anyway. Its pretty much the ultimate summer desert in my mind. I can’t wait to make it again for family dinner/work bake sale, anything really! Plus I found out that the yoghurt I used is REALLY cheap at Costco. So friends and family you can expect this for a while I think!



160g wholemeal biscuits
80g butter melted
200g whipping cream
400g creamy yoghurt ( I used fat free Jalna)
100g sugar
7 1/2 sheets of gelatin
2 small cans or 1 large can of mandarin oranges in syrup


1. Grease a 22cm spring-form pan

2. Crush the biscuits (in a zip lock bag or use a food processor)  and combine with the melted butter. Press it in to the base of the spring-form pan and refrigerate it while you are making the yoghurt mixture.

3. Whip the cream and drain the mandarins. Prepare the gelatin according to the package instructions. I soaked the sheets for about 5 minutes in cold water and then squeezed the excess water out of them before placing in a small saucepan.

4. With a hand mixer combine the yoghurt and sugar in a large bowl ensuring the sugar dissolves into the yoghurt.

5. Heat the gelatin on low in a small saucepan until completely dissolved. Add about a tablespoon of the yoghurt mixture to the dissolved gelatin and mix it through evenly.

6. Add the gelatin to the yoghurt and sugar mixture and combine with a hand mixer until smooth.

7. Whisk in the cream and place on top of the biscuit in the spring-form pan. If you want you can place about a half inch of the yoghurt mixture in the pan and then place a few of the mandarin pieces in followed by the remaining mixture. If you want your mandarins on top only then don’t worry about this.

8. Place the drained mandarins on top of the yoghurt mixture and then refrigerate for at least four hours.


Next time I make this I want to try it with the jelly mixture on top like the one we had in Munich. I just figure you would want to have the yoghurt set first and then do the jelly on top and let that set for at least 4 hours. I’ll use the juice from the mandarins in the jelly too.

The original in Munich

The original in Munich

Some photos from our trip!


Ice creams in Koblenz. German ice cream is seriously amazing.

Our first taste of German take out in Frankfurt.

Craig’s baguette In Liege was probably one of the highlights of his trip!

The highest peak in the Black Forrest. It was a little chilly!

Finally the sun came out in Pisa. I was really surprised by how much it is actually leaning!

At the Eagles Nest – Kehlsteinhaus

Iced VoVos


One of my favourite biscuits is the Iced VoVo (below). They have a biscuit base, two lines of marshmallow and a line of jam with a light layer of coconut on top. While watching Masterchef a couple of years ago I learnt that these biscuits are Australian, and not sold elsewhere, which means that sadly the rest of the world does not get to enjoy this delicious biscuit. Until now! So this is pretty much a giant Iced VoVo, a delicious vanilla crumbly biscuit base, a layer of jam, topped with toasted marshmallow and coconut. Seriously tasty, and pretty easy to make. Enjoy!

Iced VoVo

(prep and cooking time 45minutes – makes 9 squares in an 8-inch square pan)



125g unsalted butter, softened

1/2 cup granulated sugar

1 vanilla bean, scraped or 1 teaspoon pure vanilla extract

1 large egg yolk

1 cup plus 2 tablespoons all-purpose flour, plus more for pressing dough into pan

1/4 teaspoon salt

1/4 cup plus 1 tablespoon raspberry or strawberry jam

1/4 cup shredded coconut

15 marshmallows, cut in half



Place rack in the center of the oven and preheat oven to 180C.  Line an 8-inch square pan with baking paper (leaving some overhanging paper flaps on two ends).  Set aside.

In the bowl of an electric mixer, fitted with a paddle attachment, beat together butter and sugar until pale and fluffy, about 3 minutes.  Stop the mixer, scrape down the sides of the bowl, then beat in vanilla bean scrapings (or vanilla extract) and egg yolk.  Beat until well incorporated.  Stop the mixer and add flour.  Beat on low speed until completely incorporated, (you may need to pat it together with your hands).

Spoon batter into prepared pan.  Sprinkle with flour.  With clean fingers, press the dough into the bottom of the pan.  Use a bit more flour as necessary so that the dough doesn’t stick to your fingers.  Try to make the crust as even as possible.

Bake crust for 20-24 minutes until golden brown around the edges, but still slightly soft in the center.  Remove from the oven and allow to cool for 20 minutes.

Run a thin butter knife around edges of the pan.  Use the two parchment paper flaps to carefully remove the crust from the pan.  Run a butter knife between the crust and the paper and carefully slide the crust from the paper and onto a unlined baking sheet.

Top crust with a thin layer of raspberry or strawberry jam.  Arrange marshmallows on top of jam.  Return to the 180C oven for about 4 minutes.  This will warm and soften the marshmallows.  Remove from the oven and turn the grill onto high.  Use the back of a spoon to gently press and smash the top of each marshmallow.

Once all the marshmallows are smashed, place in the grill.  Keep a very very very very close eye on the marshmallows.  They’ll toast in seconds.  They’ll burn in seconds.

Remove toasted marshmallow cookie from the oven.  Allow to rest for 10 minutes before slicing.  Cookies can be served slightly warm or at room temperature.  Cookies can be left, well wrapped at room temperature, for up to 4 days.