Lingonberry-orange Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 574 kcal | (27 %) | ||
| Protein | 14.1 g | (14 %) | ||
| Fat | 28.7 g | (25 %) | ||
| Carbohydrates | 64 g | (43 %) |
Ingredients
- For the cake
- 4 eggs
- 120 grams sugar
- 1 packet Vanilla sugar
- 1 packet finesse Orange peel
- 4 Tbsps water
- 100 grams ground Hazelnuts
- 100 grams Pastry flour
- 3 tsps Baking powder
- For the filling
- 9 sheets gelatin
- 2 Oranges
- 1 Orange
- 750 grams Quark (20%)
- 1 glass lingonberry (375 grams)
- 100 grams sugar
- 400 grams Whipped cream
- For the garnish
- 300 grams Whipped cream
- 1 Orange
- 150 grams lingonberry (from a jar)
Preparation steps
For the cake, beat eggs, sugar, vanilla sugar, orange zest and water for 8 minutes until foamy. Mix hazelnuts, flour and baking powder and gently fold into the egg mixture. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top.
Bake in preheated 175°C (approximately 350°F) oven for 40 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove the parchment paper and cool the cake.
For the filling, soak the gelatin in cold water. Section the 2 oranges and cut into pieces. Rinse remaining orange, pat dry, grate the zest and squeeze juice. Mix quark, lingonberries, sugar, orange pieces, zest and juice. Dissolve gelatin according to package instructions. Stir 6 tablespoons of the cream into the gelatin. Stir into the quark mixture.
Whip the remaining cream. Once the mixture begins to gel, stir well and fold in the whipped cream gently.
Cut cake crosswise into 2 even layers. Place bottom layer on a cake plate with a cake ring around it. Spread half of the filling on it. Top with the remaining cake layer and the remaining filling. Refrigerate for at least 2 hours. Remove cake ring carefully.
For the garnish, whip the cream. Spoon half of the whipped cream into a piping bag with a star tip. Spread the remaining whipped cream on the side of the cake. Peel oranges thickly to remove the white pith. Cut orange into thin slices. Garnish cake with whipped cream rosettes, orange slices and lingonberries.
