Raspberry Ladyfinger Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the cake
- 2 medium eggs
- 90 grams sugar
- 1 pinch salt
- 100 grams Pastry flour
- 1 tsp 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 Crème fraiche
- 300 grams Whipped cream
- For garnish
- 2 Tbsps powdered sugar
- 150 grams frozen Raspberries
Preparation steps
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.
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.
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.
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.
