Plum Yogurt Torte
(Percentage of daily recommendation)
|Calorie||162 kcal||(8 %)|
|Protein||6 g||(6 %)|
|Fat||3 g||(3 %)|
|Carbohydrates||27 g||(18 %)|
|Sugar added||14 g||(56 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.4 μg||(2 %)|
|Vitamin E||0.9 mg||(8 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.4 mg||(12 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||17 μg||(6 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||5.5 μg||(12 %)|
|Vitamin B₁₂||0.5 μg||(17 %)|
|Vitamin C||4 mg||(4 %)|
|Potassium||235 mg||(6 %)|
|Calcium||85 mg||(9 %)|
|Magnesium||19 mg||(6 %)|
|Iron||0.9 mg||(6 %)|
|Iodine||5 μg||(3 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||1 g|
|Uric acid||17 mg|
Separate eggs. Beat whites and salt in a pitcher with a hand mixer until stiff. While mixing, gradually sprinkle in 100 grams (approximately 1/2 cup) sugar. Stir in egg yolks.
Mix flour and baking powder in a bowl. Sift over the egg whites and fold in with a whisk.
Line bottom of a 24 x 24 cm (approximately 10 x 10-inch) square springform pan with parchment paper and pour in batter.
Bake in preheated oven at 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F/convection 325°) about 20 minutes. Cool on a wire rack.
Meanwhile rinse plums, halve, remove pits and cut into slices.
Place half of plums in a pot with honey, star anise, cinnamon stick and 60 ml (approximately 1/4 cup) water and bring to a boil. Cook over medium heat for about 8 minutes. Add remaining plums and return to a boil.
Soak gelatin in cold water, squeeze and stir into warm compote until gelatin dissolves (do not boil!). Remove cinnamon stick and star anise. Transfer compote to a bowl to cool.
Mix about 2/3 of cooled compote with yogurt until smooth. Squeeze half a lemon, stir juice with yogurt compote mixture and season to taste with sweetener.
Remove torte crust from pan and spread yogurt cream on top.
Spread remaining compote on top of torte and pull with a fork to create a marbled pattern. Chill torte for at least 2 hours.
Boil remaining sugar in a pan to lightly caramelize and stir in sesame seeds.
Pour sesame bark mixture onto parchment paper and let cool. Break bark into small pieces, distribute over torte and serve.