Spring Skiing + Spring Berries = Yogurt Kuchen

Post by WildSnow.com blogger | June 7, 2013      


What's better - spring skiing or fresh spring berries? Lucky Lou gets both.

After our last day of skiing in Austria a year ago, we feasted on a delightful light cake full of fresh fruit. When I asked the rotund kitchen frau for the recipe, she gruffly replied that it was just a simple yogurt cake. For months I’ve been searching for a recipe with no luck. I experimented a bit with old recipes from my mother and after a few tries came up with a pleasant version, perfect for the berries in season now.


For simplicity, my recipe is for a single layer cake rather than this layered masterpiece.

Yogurt Kuchen

1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup melted butter
2 egg whites, slightly whipped
1 teaspoon lemon zest
1 teaspoon vanilla

Yogurt fruit filling
1 1/2 cups non-fat plain Greek yogurt
1/2 cup sugar
2 egg yolks
1 large egg
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla
2 cups fresh berries (blueberries, strawberries, raspberries, blackberries)
1 kiwi, peeled and sliced 1/4 inch thick

This recipe is for a single layer cake, rather than the multi layer shown in the photos.

For kuchen dough, mix together sugar, flour, baking powder and salt. Add rest of the dough ingredients. After a soft dough forms, press into lightly greased 9 inch springform.

To prepare the filling, mix sugar, yogurt, egg yolks, egg, vanilla, lemon juice and zest.

Arrange half most of the berries and fruit on top of kuchen dough. Pour yogurt mixture over fruit and top with the rest of the fruit. Bake 350°F for 45 minutes. Center should be set but not dried out. Let cool for 20 minutes. Remove sides of springform and cool for another hour. Cover and chill for at least 4 hours. Serve cold.


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8 Responses to “Spring Skiing + Spring Berries = Yogurt Kuchen”

  1. arnie June 7th, 2013 11:38 am

    Ahh…always enjoy a cake post…also one of the beers in the second picture is a Franziskaner Weizen my fav weissbier..currently I’m enjoying a Hoegaarden..lighter and nearly as good!

  2. Lisa June 7th, 2013 1:23 pm

    Arnie, yes, a Franziskaner Weizen is one of our favorites and compliments the Kuchen quite nicely. We’ll try a Hoegaarden next chance we get. Cheers!

  3. Rob Mullins June 7th, 2013 8:36 pm

    Wow, Lisa, nice! Perhaps our 14 yr old aspiring cook, Erin, will try to make Franziskaner Weizen.

    We buy a torte locally with fruit topping for special occasions- but your recipe looks much better!

  4. Jim Knight June 7th, 2013 10:54 pm

    Yay! Only at Wildsnow can you learn to shamelessly repair or mod your rando gear and create and eat a killer alpine delicacy. While the glue dries and the oven bakes, the beer/wine is enjoyed in the satisfying alpenglow. Thanks and keep it coming Lisa & Lou!

  5. David B June 9th, 2013 4:24 pm

    Lisa, have you tried this with Gluten free flour or rice flour?

    Off to tune 12 pair of DPS demo skis for Aust/NZ now, so might get loving wife to try recipe for when I’m finished.

  6. Lisa Dawson June 11th, 2013 8:04 pm

    I haven’t had much success with rice flour. It seems to turn out an odd texture. I’ve had better luck with hazelnut flour but thought it would be too heavy for the cake like crust. I’m still experimenting though.
    Have fun in Aust/NZ – I’m envious!

  7. David H June 16th, 2013 11:31 am

    Could you expand on the technique for the double layer cake?

    The Bishop of the Snows

  8. David H June 18th, 2013 5:39 pm

    Just finished making this Yogurt Kuchen.

    The Bishop of the Snow blesses it !

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