Baking with Superfoods

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

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Health Score:
7,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
190
calories
Calories

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.

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:
EAT-SMARTER

Ingredients

for
8
Ingredients
2 eggs
4 tablespoons cane sugar
1 pinch salt
4 tablespoons Whole wheat flour
1 pinch cream of tartar
4 sheets white gelatin
1 lemon
1 ½ cups Buttermilk
1 pound Blueberries
5 ounces Whipped cream
1 tablespoon powdered sugar
How healthy are the main ingredients?
Whole wheat flourWhipped creameggsaltlemonBlueberry
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, 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 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.

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.