Mango Peach Pineapple Cream Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the cake
- 150 g soft butter sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 3 medium eggs
- 150 grams Pastry flour
- 2 tsps Baking powder
- For the topping
- 10 clear Gelatin sheet
- 1 ripe Mango
- Limes (juiced)
- 500 grams Quark
- 150 grams sugar
- 500 milliliters Whipped cream
- 250 grams Peaches
- 150 grams Pineapple
- For decorating
- 1 Pineapple
- 6 tsps sugar
- mint (for garnish)
- powdered sugar (for dusting)
Preparation steps
For the cake, beat butter until creamy and gradually stir in sugar, vanilla sugar, salt and eggs. Mix flour and baking powder and stir into batter. Line bottom of springform pan 26 cm diameter (approximatley 10 inches diameter) with parchment paper. Pour batter into prepared pan and smooth. Bake cake in oven preheated to 175°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 30 minutes.
Let cake cool in pan for about 10 minutes. Carefully invert pan to remove cake onto a wire rack lined with parchment paper. Remove parchment paper from cake and let cool. Cut cake horizontally into two layers and cut top layer into 16 wedges. Set bottom cake layer on a serving plate. Set a cake ring around bottom cake layer.
For the topping, soak gelatin in cold water for about 10 minutes. Peel mango and cut flesh from pit. Puree mango flesh with lime juice and stir in quark and sugar. Squeeze and dissolve gelatin slightly. Stir 2-3 tablespoons topping mixture into gelatin to temper. Stir gelatin mixture into remaining topping mixture and refrigerate until partially set.
Beat cream until stiff and fold into topping mixture. Cut peaches and pineapple into pieces. Spread some topping over bottom cake layer and arrange peach and pineapple pieces over topping. Spread remaining topping over peach and pineapple pieces. Set cake wedges into topping at an angle and press gently. Refrigerate torte for 2-3 hours.
For decorating, peel pineapple and cut into thin slices. Heat sugar in a large non-stick pan, stir in pineapple slices to coat and sauté on both sides. Drain pineapple slices on paper towels. Carefully remove cake ring from torte. Garnish torte with pineapple slices and mint leaves and sprinkle with powdered sugar to serve.
