Mom’s Kwarktaart (Yogurt Cake)

Name: Mom’s Kwarktaart (Yogurt Cake)
Yield: 4 to 6
Ingredients: Graham Cracker Crust; 1 ½ cups (375 mL) graham cracker crumbs; 1/3 cup (75 mL) granulated sugar; 6 tbsp (90 mL) Canadian butter; melted; Filling; 2 pkgs (each 7 g) gelatin; 3 eggs; separated; 1 egg white; ¾ cup (175 mL) granulated sugar; 2 cups (500 mL) plain Greek-style Canadian yogurt; 1 cup (250 mL) Canadian heavy or whipping (35%) cream; 8 small strawberries; sliced; 2 kiwis; peeled; halved lengthwise and sliced

Discover the simplicity and elegance of this Dutch dessert, a delightful fusion of creamy yogurt, fresh fruit and a crisp biscuit crust.

Prep: 20 minutes
Cooking: 0 minutes
Total: 0 minutes (+ 2 hours standing time)

Yields 4 to 6

Ingredients

Graham Cracker Crust
1 ½ cups (375 mL) graham cracker crumbs
1/3 cup (75 mL) granulated sugar
6 tbsp (90 mL) Canadian butter, melted
Filling
2 pkgs (each 7 g) gelatin
3 eggs, separated
1 egg white
¾ cup (175 mL) granulated sugar
2 cups (500 mL) plain Greek-style Canadian yogurt
1 cup (250 mL) Canadian heavy or whipping (35%) cream
8 small strawberries, sliced
2 kiwis, peeled, halved lengthwise and sliced

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Preparation

Graham Cracker Crust

In medium bowl, stir together graham cracker crumbs, sugar and butter until combined. Transfer to round 9-inch (23 cm) springform pan and press into an even layer. Refrigerate while preparing filling.

Filling

Pour ½ cup (125 mL) cold water into microwave-safe bowl. Sprinkle gelatin over top. Let stand for 1 minute. Microwave on HIGH for 30 to 40 seconds. Stir until smooth.

In large bowl, using electric mixer, beat 3 egg yolks with sugar until pale and ribbony. Beat in prepared gelatin and yogurt.

In small bowl, using electric mixer with clean beaters, whip 4 egg whites until stiff peaks form.

In another small bowl, using electric mixer with clean beaters, beat cream until stiff peaks form.

Using spatula, stir whipped cream and whipped egg whites into yogurt mixture. Spread over crust. Refrigerate for at least 2 hours or until set.

Remove cake from springform pan, transfer to serving plate and top with strawberries and kiwis as desired.

Tips

If preferred, top cake with other seasonal fruit. Try blueberries and diced candied lemon, or mandarin slices and chopped toasted walnuts.

Store cake, covered, in the refrigerator for up to 4 days.