Plum Yogurt Torte with Cinnamon
Plum Yogurt Torte with Cinnamon - Juicy pieces of fruit frolic in yogurt cream
Healthy, because
Even smarter
Nutritional values
Crunchy sesame seeds provide an extra portion of calcium and magnesium in this light sponge cake. The plums are said to help with metabolic diseases, liver and gall bladder ailments.
You can also make this cake with another type of plum, for example mirabelle plums. If you want to do without the Christmassy aroma in the compote, simply leave out the appropriate spices.
(Percentage of daily recommendation)
| Calorie | 162 cal. | (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 | |||
| Cholesterol | 61 mg |
Ingredients
- Ingredients
- 3 eggs (medium)
- 1 pinch salt
- 4 ozs sugar
- 3 ozs Pastry flour
- 1 tsp Baking powder
- 1 ½ lbs Plum
- 4 Tbsps honey
- 1 Star anise
- 1 pc Cinnamon stick
- 8 sheets white gelatin
- 1 lb Yogurt (low-fat)
- ½ lemon
- liquid Sweetener (to taste)
- 1 Tbsp Sesame seeds
Kitchen utensils
Preparation steps
Separate eggs. Beat whites and salt in a pitcher with a hand mixer until stiff. While mixing, gradually sprinkle in 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 10 x 10-inch square springform pan with parchment paper and pour in batter.
Bake in a preheated oven at 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 the plums in a pot with honey, star anise, cinnamon stick, and 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.
