Raspberry Cream Cheese Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 259 mg | (6 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 26 g |
Ingredients
- 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.
