Made With Whole Grains

Layered Torte

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Layered Torte
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
672
calories
Calories

Healthy, because

Even smarter

Nutritional values

This cake is a real mood enhancer. Surprise this is due to the wholemeal spelt flour, it contains tryptophane from which our body produces serotonin, a "happiness hormone". In addition, the flour scores with a high proportion of husk and minerals, such as magnesium. We need this for the regeneration of muscles and nerves.

If you want to do without the finished product pudding powder, you can make a chocolate pudding yourself. Stir in the additional starch and the cocoa powder as well as the coconut blossom sugar (quantity can be varied according to taste) in step 1 together with the starch flour.

1 springform pan contains
(Percentage of daily recommendation)
Calorie672 cal.(32 %)
Protein8.92 g(9 %)
Fat51.31 g(44 %)
Carbohydrates53.32 g(36 %)
Sugar added29.11 g(116 %)
Roughage0.19 g(1 %)
Vitamin A383.71 mg(47,964 %)
Vitamin D1.15 μg(6 %)
Vitamin E2.56 mg(21 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.21 mg(19 %)
Niacin0.86 mg(7 %)
Vitamin B₆0.02 mg(1 %)
Folate15.34 μg(5 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.82 μg(2 %)
Vitamin B₁₂0.64 μg(21 %)
Vitamin C0.21 mg(0 %)
Potassium123.66 mg(3 %)
Calcium94.11 mg(9 %)
Magnesium6.34 mg(2 %)
Iron2.36 mg(16 %)
Iodine27.48 μg(14 %)
Zinc0.22 mg(3 %)
Saturated fatty acids31.69 g
Cholesterol154.17 mg

Ingredients

for
1
For the dough
4 eggs
250 grams sugar
1 pinch salt
1 tsp grated Lemon peel
250 grams melted butter
200 grams Pastry flour
2 Tbsps cornstarch
1 tsp Baking powder
butter (for the pan)
For the cream
1 packet Chocolate pudding powder (enough for 500 ml milk)(approximately 2 cups)
2 tsps cornstarch
100 grams sugar
2 Tbsps Cocoa
500 milliliters milk
300 grams softened butter
For the topping
250 grams Dark couverture chocolate
How healthy are the main ingredients?
sugarsugareggsaltCocoa

Preparation steps

1.

Preheat the oven to 180°C convection (approximately 350°F).

2.

For the dough: Separate the eggs. Beat the yolks with the sugar until light and fluffy. Add the salt, lemon zest and melted butter. In a separate bowl, mix the flour with the starch and baking powder. Gradually stir the flour mixture into the egg mixture. Whip the egg whites until stiff and fold in gently. Divide the dough into 8 portions.

3.

In the buttered springform pan, successively bake 8 thin tortes for 6-8 minutes each. Immediately remove them from the pan to cool on a wire rack.

4.

For the cream: Mix the pudding powder with the starch, sugar and cocoa in a little cold milk until smooth. Bring the remaining milk to a boil, add in the the pudding mixture and boil briefly while whisking, then remove from heat and let cool. Beat the butter until fluffy and stir into the pudding gradually.

5.

Brush 7 of the cooled cake layers with the cream. Stack them with the cream between the layers. Place the final layer on top.

6.

For the topping: Chop the chocolate coarsely and melt over a hot water bath. Cool slightly, then coat the layered tortes. Chill and solidify before serving.

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