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Raspberry Ladyfinger Torte

Raspberry Ladyfinger Torte
261
calories
Calories
1 hr
Preparation
1 hr 30 min.
Ready in
advanced
Difficulty

Ingredients

for 12 pieces
For the cake
2 medium Eggs
90 grams Sugar
1 pinch Salt
100 grams Pastry flour
1 teaspoon Baking powder
For the ladyfingers
2 medium Eggs
80 grams Sugar
1 pinch Salt
100 grams Pastry flour
For the raspberry cream
300 grams frozen Raspberries
8 sheets clear Gelatin
100 grams Sugar
300 grams Creme fraiche cheese
300 grams Whipping cream
For garnish
2 tablespoons Powdered sugar
150 grams frozen Raspberries
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Preparation steps

1

For the cake, line the bottom of a heart-shaped baking pan with parchment paper. Beat eggs, sugar, 2 tablespoons water and salt with an electric hand mixer until creamy, about 10 minutes. Mix flour and baking powder, sift over egg mixture and gently fold in with a whisk. Spread batter in prepared pan and bake in oven preheated to 175°C (gas mark 4)(approximately 350°F) for 25-30 minutes. Let cake cool in pan for about 5 minutes, then remove from pan to cool completely.

2

For the ladyfingers, line a baking sheet with parchment paper. Beat eggs, sugar and salt with an electric hand mixer until creamy, about 10 minutes. Sift flour over egg mixture and gently fold in with a whisk. Transfer batter to a pastry bag with a round tip and pipe batter in strips about 5 cm long (approximately 2 inches long) onto prepared baking sheet. Bake ladyfingers in oven preheated to 190°C (gas mark 4)(approximately 375°F) for about 8 minutes.

3

For the raspberry cream, thaw raspberries. Dissolve gelatin according to package directions. Mix raspberries with sugar, puree through a sieve and mix with crème fraîche. Stir about 5 tablespoons raspberry mixture into gelatin and stir gelatin mixture into remaining raspberry mixture, stirring constantly. Refrigerate raspberry mixture until it begins to set, about 5 minutes, and mix well. Beat cream until stiff and gently fold into raspberry mixture.

4

To assemble torte, cut cake horizontally into two layers. Spread about one-third of the raspbery cream over cut surface of bottom cake layer and top with top cake layer. Spread remaining raspberry cream over top and sides of torte. Dust ladyfingers with powdered sugar and gently set around edge of torte. Refrigerate torte for about 1 hour. Decorate torte with frozen raspberries just before serving.