Yogurt Cake with Grapes

Average: 5 (1 vote)
(1 vote)
Yogurt Cake with Grapes

Yogurt cake with grapes - Airy and fruity: An autumnal cake with a light sponge.

share Share
bookmark_border Copy URL
Health Score:
6,3 / 10
50 min.
ready in 3 h.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie244 kcal(12 %)
Protein15 g(15 %)
Fat8 g(7 %)
Carbohydrates27 g(18 %)
Sugar added14 g(56 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C2 mg(2 %)
Potassium210 mg(5 %)
Calcium76 mg(8 %)
Magnesium23 mg(8 %)
Iron1.1 mg(7 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2.8 g
Uric acid15 mg
Cholesterol63 mg


4 eggs
½ Lime
80 grams sugar
2 Tbsps Vanilla sugar (40 grams)
80 grams Pastry flour
40 grams chopped Pistachio
2 tsps Baking powder
2 Tbsps cornstarch (20 grams)
500 grams Grape (White and blue; seedless)
8 sheets gelatin
Vanilla bean
400 grams Yogurt (low-fat)
150 grams Quark
60 grams powdered sugar
4 Tbsps Grape juice
150 milliliters Whipped cream
4 Tbsps Grape jelly (80 grams)
60 grams slivered almonds
How healthy are the main ingredients?
GrapeWhipped creamsugarPistachioeggsalt

Preparation steps


Separate the eggs. Beat egg whites with 1 pinch of salt until very stiff. Rinse lime in hot water, wipe dry finely grate 1/2 teaspoon zest. Beat egg yolks with sugar, vanilla sugar and lemon zest until very frothy.


Mix together flour, pistachios, baking powder and cornstarch. Fold into  the egg yolk mixture alternately with the beaten egg whites. Pour batter into a parchment paper-lined springform pan (22 cm/approximately 8 1/2-inch diameter) and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 30 minutes. Let cake cool slightly, then release from the pan and split into 2 layers horizontally.


Meanwhile, rinse grapes and drain well. Soak the gelatin in cold water. Slit vanilla bean and scrape out seeds. Mix yogurt with quark, powdered sugar and vanilla seeds until smooth.


Squeeze out gelatin and melt in a small saucepan over low heat with the grape juice. Stir in 2-3 tablespoons yogurt mixture. Quickly stir gelatin mixture into the remaining yogurt mixture. Beat cream until stiff and fold into the yogurt mixture.


Heat jelly until warm in a saucepan and brush on both cake layers. Sprinkle about 1/3 of the grapes on the bottom cake layer. Spread half of the cream on it. Place remaining cake layer over cream and press gently. Spread remaining cream over top and sides and sprinkle with remaining grapes.


Toast almonds in a frying pan over medium heat until fragrant. Decorate sides of cake with almonds. Refrigerate cake for at least 2 hours before serving.