This is just a simple dessert I made up for the love of strawberries. I really wouldn’t be exaggerating if I told you that strawberries are definitely my number 1 favorite fruit. But I have to confess that this dessert did not come up merely for the love of strawberries. It came up because I was envious of similar cakes or “cake-tarts” (as they are commonly referred to) I kept coming across on Instagram. It seems this type of “cake-tart” has become popular – at least in my country – since so many people keep making it and spreading the “cake-tart” mania!! Having looked through a number of sources for a sound recipe, I decided I might as well compose my own since the ones I looked through all seemed to consist of what I call a “standard cake” and some kind of pudding on top. Whereas the “cake-tart” I wanted had to have a crust somewhere between a cake and a tart. Neither as soft as a cake nor as flaky as tart dough. And I thought a nice, rich, silky cream blended with some labneh (which is actually a cream I use in some of my other cake recipes) would marry beautifully with strawberries. And it did indeed!
Ok, last but not least there is a special cake or tart pan you’ll have to use for this recipe. It’s the kind of tart pan in which you don’t need to place beans when baking your dough. The shape of this tart pan also allows us to bake a base that is more like a cake dough. Once it’s baked you flip it over on a serving plate and you have a readily shaped tart shell!
The Torte Dough
- 1 egg
- 2 tbsp yoghurt
- 125 gr (1 stick + 1 tbsp) butter, at room temperature
- 50 ml (1/4 cup) vegetable oil (I use hazelnut)
- ½ cup confectioner’s sugar
- 1 sachet vanilla powder or 1 tsp extract
- ¼ tsp baking soda
- Pinch of salt
- 1 cup all purpose flour, plus a little more if needed
The Labneh Cream
- 3 tbsp flour
- 3 tbsp sugar (you can increase by 2 more if you prefer sweeter)
- 200 ml milk
- 200 gr labneh
- 100 ml fresh (whipping) cream
- 1 sachet vanilla sugar or 1 tsp extract
Step by step method
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The Torte Dough
Heat oven to 170 C (340 F). Grease tart pan.
- In a mixing bowl, combine butter, confectioner’s sugar and vanilla. Beat with a wooden spoon until color turns pale. This will take 3-5 minutes.
- Add egg and combine. Then add yoghurt and oil and mix to incorporate.
- In a separate bowl sift together flour (use only 1 cup to begin with and add a couple of more tablespoons if necessary), baking soda and pinch of salt. Add dry ingredients to wet ingredients in 2 or 3 batches mixing after each addition. You should obtain a dough that is somewhat thicker than regular cake batter but more runny and softer than cookie dough. It should be too sticky to handle so it should be mixed with wooden spoon or spatula. If the dough seems too runny, add some extra flour, a little at a time to adjust consistency.
- Transfer dough into tart pan and use your spatula to spread it out as evenly as possible. This is the type of tart pan you will need for this recipe
- Place in preheated oven and bake for 20-30 minutes. Keep in mind that the baking time will vary among ovens so do check every now and then.
- When ready, leave to cool for a few minutes then place a serving plate on top and flip over onto the plate, carefully holding the pan and the plate from the sides. Leave to cool thoroughly before you place any filling in the middle.
The Labneh Cream
Place flour and sugar with a pinch of salt into a saucepan and slowly add milk using a whisk to mix well. Place over low-medium heat and bring to a boil while constantly mixing to avoid any lumps. Once it comes to a boil and becomes thick, take off heat and set aside, mixing every now and then.
- Add 200 gr of cold labneh, straight from the fridge, into the thick milk pudding and blend in with the whisk (make sure you drain excess liquid from labneh).
- Place 100 ml of fresh cream into a bowl and mix with an electric mixer on high until you obtain a nice, fluffy whipped cream. Add this to the other mixture and carefully fold it in, making sure that everything is well incorporated.
The labneh cream should be cool enough by now to pour into prebaked torte dough but if you have time you can let it rest in the fridge for half an hour and then pour it onto the torte dough, just to keep on the safe side.
- Spread out labneh cream evenly in the middle of the torte dough, then decorate with seasonal fresh fruits.
- If you want you can use some tart gelatin to glaze the fruits but this is optional.
- Leave to set for a couple of hours in the refrigerator before serving.