Yogurt slice is a sweet from the refrigerated shelves and consists of a light yogurt cream wrapped in 2 light brown biscuit plates. The yogurt slices are available in 3 different flavors: lemon, raspberry & blueberry.
In today’s post, I’ll show you how to bake a giant yogurt slice with raspberry flavor at home. Have fun baking
Cooked/Baked today: Homemade Giant Yogurt Slice
Difficulty: Medium – Difficult
Preparation Time: 24 hours (incl. cooling time)
Category: Baking Recipes, Cake Recipes, Sweets
Our Recipe rating:
Ingredients for 1 Homemade Giant Yogurt Slice:
…for raspberry core:
- 125 grams frozen raspberries
- 125 milliliters water
- 50 grams sugar
- 1 sachet cake glaze
…for sponge cake plates:
- 3 eggs
- 125 milliliters milk
- 125 grams flour
- 125 grams sugar
- 40 grams cocoa powder
- 1 teaspoon baking powder
…for yogurt cream:
- 500 grams cream yogurt (at least 10% fat)
- 250 grams mascarpone cheese
- 200 milliliters cream
- 50 grams powdered sugar
- 1 heaping teaspoon honey
- 1 sachet vanilla sugar
- 1 sachet cream stabilizer
Required kitchen gadgets, helper & preparations:
- Loaf pan (dimensions approx. 30cm x 10cm)
- Cling film
- Some oil to grease the loaf pan
- Tall container to puree
- Small pot or saucepan for raspberry mixture
- 2 mixing bowls for batter & yogurt cream
- Mixer/Kitchen machine
- Baking sheet + baking paper
- Baking frame (dimensions approx. 35cm x 30cm)
- Clean kitchen towels for sponge cake & yogurt
- Tall container to beat stiff cream
- Spatula + dough card
Instructions for the Homemade Giant Yogurt Slice:
…for the raspberry core:
Grease a loaf pan (30cm x 10cm) with some oil at the sides & bottom of the pan & line with a sheet of cling film as smooth as possible, then set aside until further use. In a tall container, combine 125 grams frozen raspberries, 125 milliliters water, 50 grams sugar & a sachet cake glaze & puree all ingredients for about 1 minute until smooth.
Pour the pureed raspberry mixture into a saucepan, bring to a boil over medium heat & allow to simmer for about 1 minute while stirring constantly until the mixture thickens a bit. Pour the hot raspberry puree into the prepared baking pan and set it aside for cooling.
…for sponge cake plates:
Preheat the oven to 180°C (top/bottom heat) in good time. Line a baking sheet with parchment paper and place a baking frame on it. In a large mixing bowl, combine 3 eggs, 125 grams sugar & 125 milliliters milk & mix together until fluffy with a blender or a kitchen machine for 2 – 3 minutes.
Next get a sieve & sift 125 grams flour, 40 grams cocoa powder (use less cocoa powder if you want the color to match the lighter original) & 1 teaspoon of baking powder to the egg mixture. Use a whisk or spatula to gently fold in flour, cocoa powder & baking powder & then pour the mixture onto the prepared baking sheet.
Put the sponge cake into the preheated oven for about 15 minutes, then remove it from the oven & allow to cool slightly. Remove the baking frame, for that drive along the edges with a blunt & then carefully overthrow sponge cake onto a clean kitchen towel.
Peel off the baking paper & cut the sponge cake sheet into 2 equal sized pieces (approx. 30cm x 17cm) with a knife, then set aside until further use.
…for yogurt cream:
Put 200 milliliters whipping cream along with 1 sachet each of vanilla sugar & cream stabilizer in a tall container and beat until stiff with a blender. Line a mixing bowl with a clean kitchen towel & put 500 grams of cream yogurt into the lined bowl. Fold together & screw in the kitchen towel to squeeze almost all liquid out of the yogurt.
Then put yogurt along with 250 grams mascarpone cheese, 50 grams powdered sugar & 1 teaspoon honey into a separate mixing bowl and stir together with a blender for about 1 – 2 minutes until creamy. Add the whipped cream to the creamy yogurt mixture and fold in with a spatula or whisk.
…for the giant yogurt slice:
Spread the first sponge cake plate with half of the prepared yogurt cream, preferably using a piece of cardboard or a small board for the edges and corners. Then lift the raspberry core out of the mold by pulling at the cling film ends, then carefully drop it on the middle of the cream layer and peel off the cling film.
Spread the remaining cream onto the raspberry layer & smooth down evenly (again use a piece of cardboard or small cutting board here). Then carefully press on the second sponge cake plate onto the yogurt cream, remove any excess cream on the edges with a dough card & put the yogurt slice in the refrigerator for 4 hours (better overnight) to cool.
Get the done giant Yogurt slice out of the oven & serve. I wish you lots of fun baking 😉
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):