Layered Berry Cream Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 507 kcal | (24 %) | ||
| Protein | 8.6 g | (9 %) | ||
| Fat | 35.1 g | (30 %) | ||
| Carbohydrates | 39 g | (26 %) |
Ingredients
- For the pastry
- 500 grams Pastry flour
- 1 teaspoon Baking powder
- 80 grams sugar
- 300 grams cold butter
- 2 eggs
- 4 Tbsps cold water
- For the berry cream
- 12 sheets red gelatin
- 300 grams Raspberries
- 200 grams Blueberries
- 500 grams Cream quark (40% fat)
- 75 grams powdered sugar
- 1 packet Lemon peel
- 800 milliliters Whipped cream
- 1 packet Vanilla sugar
- For decorating
- 100 grams Blueberries
- 1 packet Glaze
- 2 Tbsps sugar
Preparation steps
For the pastry, mix flour, baking powder and sugar. Cut butter into small pieces, add to flour mixture with eggs and water and knead to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes. Divide dough into 5 equal portions and roll out each on a lightly floured surface into a circle 26 cm diameter (approximately 10 inches diameter). Individually bake pastry circles on a baking sheet lined with parchment paper in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for 12-15 minutes. Cool pastry circles on a wire rack.
For the berry cream, soak gelatin in plenty of cold water for about 5 minutes. Rinse raspberries and blueberries, puree and strain through a sieve. Mix quark, powdered sugar and lemon zest. Heat 6 tablespoons cream. Squeeze gelatin and stir into heated cream until dissolved. Stir 1-2 tablespoons quark mixture into gelatin mixture to temper. Stir gelatin mixture into quark mixture with the pureed berries. Refrigerate berry cream until partially set.
Beat remaining cream until stiff, sprinkle with vanilla sugar and fold into berry cream. Place berry cream in a pastry bag with a large round tip. To assemble torte, place a pastry circle on a serving plate and pipe berry cream onto pastry circle. Top with another pastry circle and berry cream. Repeat layering, ending with a pastry circle on top. Decoratively pipe berry cream only around edge of top pastry circle. Refrigerate torte for about 1 hour. For decorating, rinse blueberries. Prepare glaze with glaze powder according to package directions with water and sugar. Arrange blueberries on top of torte and drizzle with glaze to serve.
