Campari Torte with Pomegranate Seeds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 1.9 g | (6 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 263 mg | (7 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 48 g |
Ingredients
- For the sponge cake
- 6 medium eggs
- 6 Tbsps Orange juice
- 150 grams sugar
- 1 pinch salt
- 150 grams Pastry flour
- 30 grams cornstarch
- 2 tsps Baking powder
- For the Campari gelatin
- 6 sheets red gelatin
- 150 milliliters Campari
- 150 milliliters Orange juice
- 50 grams sugar
- For brushing
- 200 grams Jam (strawberry and orange)
- For the filling
- 8 sheets clear gelatin
- 4 medium egg yolks
- 100 grams sugar
- 100 milliliters Campari
- 3 organic Oranges
- 400 milliliters Whipped cream
- For decoration
- 200 milliliters Whipped cream
- 1 packet whipped cream stabilizer
- 1 pomegranate
Preparation steps
For the sponge cake, beat the eggs, orange juice, sugar and salt for about 8 minutes until very fluffy. Sift the flour, cornstarch and baking powder together over the egg mixture and fold in gently with a whisk. Pour the batter into the bottom of a 26 cm (approximately 10 inch) springform pan which has been lined with parchment paper and smooth. Bake in preheated oven at 175°C (approximately 350°F) or gas mark 2-3 (circulation: 160 ° C) for about 30 minutes.
For the Campari gelatin, soak the red gelatin in cold water. Heat the orange juice and sugar in a small saucepan. Remove from the heat, stir in the Campari and melt the gelatin in the liquid. Pour into a flat, rectangular dish lined with plastic wrap, cover and refrigerate.
Remove the cake from the pan and allow to cool on a wire rack. Cut the cooled cake twice horizontally. Spread the three layers with strawberry and orange jam.
For the filling, soak the gelatin in cold water. Beat the egg yolks, sugar and Campari in a bowl. Rinse the oranges and pat dry. Grate the zest from 1 orange and add to the mixture. Squeeze the juice from the oranges. Beat the egg mixture over a hot water bath until fluffy. Melt the dripping wet gelatin in a saucepan and add to the egg mixture along with the orange juice. Chill until the mixture starts to gel.
Whip the cream. Once the gelatin mixture starts to gel, stir again thoroughly, then fold in the cream. Place the bottom cake layer on a cake plate and place a cake ring around the outside. Spread 1/3 of the filling on it. Place the second layer on top and finish layering in the same manner. Cover the cake and refrigerate for at least 2 hours.
Carefully turn out the Campari gelatin, remove the plastic wrap and cut out star shapes. Cut small cubes from the remaining gelatin. Whip the cream until stiff with stabilizer. Halve the pomegranate and remove the seeds, taking care to remove the white skins. Remove the cake from the refrigerator and gently remove the cake ring. Decorate the cake with the whipped cream, pomegranate seeds and the gelatin stars and serve immediately.
