Gluten Free Cranberry Torte with Vanilla Frosting

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Gluten Free Cranberry Torte with Vanilla Frosting
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Health Score:
5,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
490
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie490 kcal(23 %)
Protein9.99 g(10 %)
Fat11.69 g(10 %)
Carbohydrates86.74 g(58 %)
Sugar added53.8 g(215 %)
Roughage2.17 g(7 %)
Vitamin A125.12 mg(15,640 %)
Vitamin D1.67 μg(8 %)
Vitamin E8.33 mg(69 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.31 mg(28 %)
Niacin0.3 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate37.98 μg(13 %)
Pantothenic acid0.02 mg(0 %)
Biotin0.78 μg(2 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C3.52 mg(4 %)
Potassium58.2 mg(1 %)
Calcium44.34 mg(4 %)
Magnesium49.5 mg(17 %)
Iron1.02 mg(7 %)
Iodine56.12 μg(28 %)
Zinc0.03 mg(0 %)
Saturated fatty acids1.59 g
Cholesterol145.83 mg

Ingredients

for
1
For the cake
10 large eggs (separated)
1 tablespoon Brandy (or rum)
1 ¾ cups Almond flour
2 tablespoons Coconut flour
2 cups powdered sugar
¼ teaspoon cream of tartar
1 pinch salt
For the filling
1 ½ cups gluten-free cranberry Jam
For the coating
4 egg whites
3 ½ cups powdered sugar
vanilla extract
To decorate
Cranberry
rosemary
How healthy are the main ingredients?
eggsaltCranberryrosemary

Preparation steps

1.

For the cake: heat the oven to 350°F. Grease and line three 9" cake tins with non-stick baking paper

2.

Whisk the egg yolks until pale yellow and fluffy, then beat in the brandy and all but 1 tablespoon of powdered sugar. Whisk until pale and thick.

3.
Gradually whisk in the almonds and coconut flour. Set aside.
4.
Whisk the egg whites until very foamy. Whisk in the cream of tartar, salt, and remaining icing sugar Whisk until stiff.
5.
Gradually fold into the egg yolk mixture.
6.

Divide the mixture between the pans and smooth the tops.

7.
Bake for 20-25 minutes until golden and firm to the touch. Place the tins on a wire rack and cool completely, for at least 1 hour. Remove the cakes from the tins.
8.
Invert 1 cake and spread with jam. Place another cake on top and spread with the remaining jam. Place the third cake on top.
9.

For the coating: Combine the egg whites and sugar in a heatproof bowl. Place over a pan of gently simmering water and whisk with an electric whisk until a sugar thermometer registers 140°F. Continue whisking over the heat for 3-4 minutes. Remove the bowl from the heat and whisk in the vanilla until cool.

10.
Spread over the cake and leave to set. Decorate with cranberries and rosemary sprigs.