Mini Blueberry Torte
Mini Blueberry Torte - No one can pass up this delicious dessert
Healthy, because
Even smarter
Nutritional values
This cake is low-fat and rich in protein, vitamins and fiber.
If it's very warm when you're preparing this cake, use 2 sheets of gelatine in the buttermilk topping, as the cream may take longer to gel.
(Percentage of daily recommendation)
| Calorie | 190 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 186 mg | (5 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 78 mg |
Ingredients
- Ingredients
- 2 eggs
- 4 Tbsps cane sugar
- 1 pinch salt
- 4 Tbsps Whole wheat flour
- 1 pinch cream of tartar
- 4 sheets white gelatin
- 1 lemon
- 1 ½ cups Buttermilk
- 1 lb Blueberries
- 5 ozs Whipped cream
- 1 Tbsp powdered sugar
Kitchen utensils
Preparation steps
Place eggs, 1 tablespoon hot water, 1/4 cup sugar and 1 pinch of salt in a mixing bowl and beat until creamy, about 3 minutes.
Stir whole-wheat flour and cream of tartar into egg mixture.
Line an 8-inch diameter springform pan with parchment paper, pour in the batter, and smooth surface. Bake in a preheated oven at 350°F on middle oven rack for about 10 minutes.
Remove cake from springform pan, invert cake onto a wire rack and let cool completely.
Meanwhile, soak gelatin in cold water. Rinse lemon in hot water, wipe dry and finely zest about 1/3 cup. (Save remaining lemon for another use.)
Squeeze water from gelatin. Heat gelatin in a small pot, stirring, until dissolved.
Stir 4 tablespoons buttermilk into gelatin and add remaining buttermilk, lemon zest and remaining sugar. Refrigerate until mixture begins to solidify.
Meanwhile, rinse blueberries and drain.
Remove parchment paper from cooled cake. Split cake into two layers. Place springform edge around one of the layers.
Beat whipping cream until stiff and fold into buttermilk cream.
Fold about 2/3 of blueberries into 2/3 of buttermilk cream. Put a layer of blueberry cream on base layer of cake and smooth out.
Top with remaining cake layer, spread with remaining buttermilk cream over and sprinkle with remaining blueberries. Refrigerate blueberry torte for at least 1 hour. Sprinkle with powdered sugar before serving.
