Raspberry Cream Cheese Torte

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Raspberry Cream Cheese Torte
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Health Score:
62 / 100
1 hr 10 min.
ready in 3 h. 10 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie506 cal.(24 %)
Protein11 g(11 %)
Fat35 g(30 %)
Carbohydrates36 g(24 %)
Sugar added21 g(84 %)
Roughage2.5 g(8 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.3 μg(7 %)
Vitamin E2 mg(17 %)
Vitamin K5.4 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid0.8 mg(13 %)
Biotin9 μg(20 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C15 mg(16 %)
Potassium259 mg(6 %)
Calcium118 mg(12 %)
Magnesium32 mg(11 %)
Iron1.2 mg(8 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids19.8 g
Uric acid15 mg
Cholesterol157 mg
Complete sugar26 g


For the cake
4 eggs
150 grams sugar
1 pinch salt
4 Tbsps water
120 grams Pastry flour
30 grams cornstarch
2 tsps Baking powder
For the cream
6 sheets gelatin
500 grams cream cheese
300 grams frozen Raspberries
100 grams sugar
2 organic lemons
400 grams Whipped cream
For the garnish
30 grams slivered almonds
300 grams Whipped cream
150 grams frozen Raspberries

Preparation steps


For the cake, combine the eggs, sugar, salt and water in a mixing bowl and beat for 8 minutes until foamy. Combine the flour, cornstarch and baking powder, sift over the egg mixture and gently fold into the batter. Transfer the dough into a 26 cm (approximately 10 inches) diameter springform pan. Bake in a preheated oven at 175°C (gas: baking stage 3) (approximately 350°F) for 25 to 30 minutes.


Let the cake cool on a wire rack. 


For the cream, soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Thaw raspberries and puree. Mix together the cream cheese, sugar, lemon zest and lemon juice until smooth. Dissolve the gelatin according to package instructions. Stir 4 tablespoons cream cheese mixture into the gelatin. Then, stir gelatin mixture back into the remaining cream cheese mixture. Whip the cream. Once the gelatin mixture begins to gel and fold in the cream.


Slice the cake horizontally. Place the bottom layer in a cake ring. Evenly spread with half cream cheese mixture. Place the second layer of cake in the ring and evenly spread with the remaining cream cheese mixture. Refrigerate for at least 2 hours.


For the garnish, toast the almonds until golden brown in a dry pan. Whip the cream until stiff. Remove cake ring carefully. Evenly spread the edge with whipped cream. Place remaining cream into a piping bag and decoratively pipe the remaining whipped cream on the top of the torte. Sprinkle with almonds and frozen raspberries Serve after 10 minutes.