EatSmarter exclusive recipe

Mini Blueberry Torte

with Buttermilk Topping
4.166665
Average: 4.2 (6 votes)
(6 votes)
Mini Blueberry Torte

Mini Blueberry Torte - No one can pass up this delicious dessert

share Share
print
bookmark_border Copy URL
Health Score:
Health Score
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
190
calories
Calories

Healthy, because

Even smarter

Nutritional values

If the blueberry cake is as low-fat and comparatively rich in protein, vitamins and fibre as it is here, nobody can have anything against cake for coffee!

If it is very warm when you prepare the blueberry cake, it is best to use 2 sheets of gelatine in addition, otherwise the cream may take longer to gel.

1 piece contains
(Percentage of daily recommendation)
Calorie190 kcal(9 %)
Protein6 g(6 %)
Fat8 g(7 %)
Carbohydrates22 g(15 %)
Sugar added10 g(40 %)
Roughage4 g(13 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.9 mg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate23 μg(8 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.5 μg(14 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C19 mg(20 %)
Potassium186 mg(5 %)
Calcium88 mg(9 %)
Magnesium21 mg(7 %)
Iron1.1 mg(7 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids4.1 g
Uric acid20 mg
Cholesterol78 mg
Development of this recipe:

Ingredients

for
8
Ingredients
2
4 tablespoons
Cane sugar (80 grams)
1 pinch
4 tablespoons
1 pinch
4 sheets
white Gelatin
1
1 ½ cups
1 pound
5 ounces
1 tablespoon
Powdered sugar (10 grams)
Preparation

Kitchen utensils

1 Mixing bowl, 1 Tablespoon, 1 Hand mixer, 1 Kitchen scale, 2 Bowls, 1 Springform pan (20 cm diameter), 1 Parchment paper, 1 Dough scraper (or spatula), 1 Wire rack, 1 Fine grater, 1 Small pot, 1 Plate, 1 large Bowl, 1 Sieve, 1 Cake ring, 1 Large knife, 1 Tea strainer, 1 deep bowl

Preparation steps

1.
Mini Blueberry Torte preparation step 1

Place eggs, 1 tablespoon hot water, 50 grams (approximately 1/4 cup) sugar and 1 pinch of salt in a mixing bowl and beat until creamy, about 3 minutes.

2.
Mini Blueberry Torte preparation step 2

Stir whole-wheat flour and cream of tartar into egg mixture.

3.
Mini Blueberry Torte preparation step 3

Line a 20 cm (8-inch) diameter springform pan with parchment paper, pour in batter and smooth surface. Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximate 350°F/convection 325°) on middle oven rack for about 10 minutes.

4.
Mini Blueberry Torte preparation step 4

Remove cake from springform pan, invert cake onto a wire rack and let cool completely.

5.
Mini Blueberry Torte preparation step 5

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.)

6.
Mini Blueberry Torte preparation step 6

Squeeze water from gelatin. Heat gelatin in a small pot, stirring, until dissolved.

7.
Mini Blueberry Torte preparation step 7

Stir 4 tablespoons buttermilk into gelatin and add remaining buttermilk, lemon zest and remaining sugar. Refrigerate until mixture begins to solidify.

8.
Mini Blueberry Torte preparation step 8

Meanwhile, rinse blueberries and drain.

9.
Mini Blueberry Torte preparation step 9

Remove parchment paper from cooled cake. Split cake into two layers. Place springform edge around one of the layers.

10.
Mini Blueberry Torte preparation step 10

Beat whipping cream until stiff and fold into buttermilk cream.

11.
Mini Blueberry Torte preparation step 11

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.

12.
Mini Blueberry Torte preparation step 12

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.