Raspberry Blackberry Cream Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 151 kcal | (7 %) | ||
| Protein | 8.4 g | (9 %) | ||
| Fat | 5.9 g | (5 %) | ||
| Carbohydrates | 16 g | (11 %) |
Ingredients
- For the crust
- 150 grams Pastry flour
- Baking powder
- 20 grams sugar
- 1 medium egg yolk
- 80 grams Margarine
- For the filling
- 6 tsps ground white gelatin
- 5 Tbsps cold water
- 750 grams Quark
- 250 milliliters milk
- 1 pkg Lemon extract
- 50 grams sugar
- 1 Tbsp lemon juice
- For the puree
- 2 tsps ground white gelatin
- 200 grams Raspberries
- 200 grams Blackberry
- 1 package Vanilla sugar
- For the glaze
- ground white gelatin
- 50 milliliters white Grape juice
- For garnish
- 2 Tbsps chopped Pistachio
- raspberries and Blackberry
- raspberry or Blackberry leaf (or mint or lemon balm as desired)
Preparation steps
For the crust, mix flour and baking powder. Cut margarine into pieces, mix into flour with sugar and egg yolks and knead quickly to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes.
Grease bottom of springform pan 26 cm diameter (approximately 10 inches diameter). Roll out dough on bottom of prepared pan, prick several times with a fork and set springform ring in place. Bake crust in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for 15-20 minutes. Immediately loosen crust from pan and let cool. Set crust on a pie plate and set a cake ring around crust.
For the filling, soak gelatin in 5 tablespoons cold water. Mix quark, milk, lemon extract, sugar and lemon juice. Dissolve gelatin according to package instructions and quickly stir into quark mixture.
For the puree, soak gelatin in 3 tablespoons cold water. Pick through raspberries and blackberries, mash together, strain through a sieve and stir in vanilla sugar. Dissolve gelatin according to package instructions and stir into puree.
Spread filling over crust and smooth. Spoon puree onto center of filling and pull through with a spoon to form a decorative pattern. Refrigerate torte for about 3 hours.
For the glaze, soak gelatin in grape juice, dissolve and spread over torte. Gently remove cake ring from torte and decorate with chopped pistachios, raspberries and blackberries. Garnish torte with raspberry or blackberry leaves as desired to serve.
