Espresso Torte
Espresso Torte - Impossible to resist: The yogurt cream lures you in with fine coffee flavor
Healthy, because
Even smarter
Nutritional values
Here you can get the fat defused version of granny's butter cream mocha cake: 1 kg yoghurt in the cream provides plenty of calcium and thus promotes bone density. The lactic acid bacteria have a calming effect on the intestines.
You would like to save even more fat? Then replace half of your whole milk yoghurt with lean. If the reduction of sugar is more important to you, then you can prepare the cake with about 2/3 of the indicated amount of sugar.
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 0.8 mg | (1 %) | ||
| Potassium | 226 mg | (6 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 71 mg |
Ingredients
- Ingredients
- 3 eggs
- 8 ozs sugar
- 3 Tbsps Pastry flour (60 grams)
- 1 pinch cinnamon
- 2 Tbsps cocoa powder (40 grams)
- 1 tsp Baking powder
- 10 sheets white gelatin
- 5 tsps instant Espresso powder
- 2 ⅕ lbs Yogurt (3.5% fat)
Kitchen utensils
Preparation steps
Beat eggs, 100 grams (approximately 1/2 cup) sugar and 2 tablespoons hot water in a bowl with a hand mixer to a frothy, light cream.
Mix the flour, cinnamon, baking powder and 1 tablespoon cocoa in a second bowl. Carefully sift with a fine sieve over the yolk mixture and whisk.
Line the bottom of a 24 cm (approximately 9-inch) diameter springform pan with parchment paper and fill with the batter. Smooth with an offset spatula and bake in a preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) for about 20 minutes.
Meanwhile, soak the gelatin in cold water.
Dissolve espresso powder in 3 tablespoons very hot, but not boiling, water. Add gelatin and dissolve while stirring.
Stir the yogurt with the remaining sugar until very creamy. Stir 2 tablespoons of yogurt into the espresso-gelatin mixture and mix well, then add the remaining yogurt and mix.
Release the sides of the springform pan and let the cake cool on a wire rack.
Reattach the springform pan edge to the bottom of the pan and pour in the espresso cream. Refrigerate for at least 4 hours (preferably overnight).
With a spatula or a knife, carefully loosen the espresso cream from the edge of the pan. Dust with the remaining cocoa powder and serve.
