Fruit Cream Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 439 kcal | (21 %) | ||
| Protein | 10.2 g | (10 %) | ||
| Fat | 23.8 g | (21 %) | ||
| Carbohydrates | 45 g | (30 %) |
Ingredients
- For the crust
- 125 grams Pastry flour
- 1 generous pinch Baking powder
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 1 small egg
- 75 grams butter
- For the cake
- 3 medium eggs
- 90 grams sugar
- 2 Tbsps hot water
- 1 packet Vanilla sugar
- 90 grams Pastry flour
- 1 tsp Baking powder
- For the glaze
- 1 packet red Pie glaze
- 1 Tbsp sugar
- 200 milliliters Apple juice
- 300 grams Frozen berry
- For the filling
- 8 sheets clear gelatin
- 500 grams Cream quark (40% fat)
- 75 grams sugar
- 1 packet Vanilla sugar
- 100 milliliters Pineapple juice
- 225 grams Pineapple (canned)
- 1/2 lemons (juiced)
- 500 milliliters Whipped cream
- For decorating
- 40 grams chopped almonds
- 400 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- Fruit (for garnish)
Preparation steps
For the crust, mix flour, baking powder, sugar, vanilla sugar and salt. Cut butter into pieces and add to flour mixture with egg. Cut flour mixture together with a knife until crumbly and knead by hand to a smooth dough. Roll out dough on bottom of greased springform pan 26 cm diameter (approximately 10 inches diameter) and trim as necessary. Close springform ring on pan and prick dough several times with a fork. Bake crust in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for about 15 minutes. Immediately loosen crust and let cool in pan. Remove cooled crust to a pie plate.
For the cake, separate eggs and beat whites until stiff. Sprinkle 30 grams (approximately 2 1/2 tablespoons) sugar over egg whites and beat until sugar dissolves. Beat egg yolks, water, vanilla sugar and remaining sugar until fluffy. Fold egg white mixture into egg yolk mixture. Mix flour and baking powder, sift over egg mixture and fold in with a whisk. Line bottom of springform pan 26 cm diameter (approximately 10 inches diameter) with parchment paper, pour in batter and smooth. Bake cake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for 25-30 minutes. Let cake cool in pan for about 10 minutes. Invert pan to remove cake to a wire rack lined with parchment paper. Remove parchment paper from cake and let cake cool.
For the glaze, prepare red pie glaze according to package directions with sugar and apple juice. Stir berries into glaze and let cool slightly. Set a cake ring around crust and spread glaze mixture over crust. Cut cake horizontally into two layers, set bottom layer over glaze mixture and refrigerate.
For the filling, soak gelatin in cold water for about 5 minutes. Mix quark, sugar, vanilla sugar and pineapple juice. Pat pineapple slices dry and cut into pieces. Heat lemon juice, stir in gelatin and dissolve. Quickly stir gelatin mixture into quark mixture and refrigerate. Beat cream until stiff, fold into filling mixture and stir in pineapple pieces. Spread filling over bottom cake layer in cake ring, top with top cake layer and refrigerate for 2-3 hours.
For decorating, lightly toast almonds in a dry pan and spread on a plate to cool. Beat cream with whip cream stabilizer until stiff. Carefully loosen cake ring from torte. Spread cream over torte, sprinkle with almonds and garnish with fruits to serve.
