Raspberry cake simply smarter: Many cheap unsaturated fatty acids are contained in the cake dough prepared with rapeseed oil, which is a little bit reminiscent of polenta and even inexperienced bakers succeed. On top of this, the raspberries contain various secondary plant substances, which researchers attribute a bactericidal and virus-killing effect.
How about a berry mix? You can vary the whole berries for the topping (150 grams) to your heart's content, for example, replace half of the raspberries with blueberries or blackberries.
(Percentage of daily recommendation)
|Calorie||100 kcal||(5 %)|
|Protein||2 g||(2 %)|
|Fat||4 g||(3 %)|
|Carbohydrates||13 g||(9 %)|
|Sugar added||5 g||(20 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0.3 μg||(2 %)|
|Vitamin E||1.1 mg||(9 %)|
|Vitamin B₁||0 mg||(0 %)|
|Vitamin B₂||0 mg||(0 %)|
|Niacin||0.7 mg||(6 %)|
|Vitamin B₆||0 mg||(0 %)|
|Folate||12 μg||(4 %)|
|Pantothenic acid||0.3 mg||(5 %)|
|Biotin||3.8 μg||(8 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||6 mg||(6 %)|
|Potassium||72 mg||(2 %)|
|Calcium||27 mg||(3 %)|
|Magnesium||11 mg||(4 %)|
|Iron||0.6 mg||(4 %)|
|Iodine||1 μg||(1 %)|
|Zinc||0.4 mg||(5 %)|
|Saturated fatty acids||0.6 g|
|Uric acid||8 mg|
In a small pot, bring 270 ml (approximately 1 cup) water, canola oil and a pinch of salt to a boil. While stirring with a whisk, sprinkle cornmeal into pot and cook 5 minutes. Remove from heat.
Beat eggs in a mixing bowl with a hand mixer until fluffy, gradually adding 70 grams (approximately 4 tablespoons plus 2 teaspoons) sugar.
Gradually pour hot polenta into egg mixture, stirring constantly.
Mix flour and cream of tartar in a bowl and fold into the cornmeal mixture.
Line a baking sheet with parchment paper, cover with batter and smooth with a rubber spatula. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F) on middle rack for about 20 minutes.
Meanwhile, rinse raspberries and press about 350 grams (approximately 12 ounces) through a fine sieve into a small bowl to create a puree.
Mix raspberry puree with remaining sugar and season to taste with sweetener. Fill a small freezer bag with mixture, seal the bag and cut a small tip.
Remove baking sheet from oven and place on a work surface or an upturned oven rack. Immediately pipe raspberry puree in wave-like strips on hot tart.
Let tart cool completely for about 30 minutes. Before serving, cut into 20 pieces, cover with remaining raspberries and sprinkle with powdered sugar to taste.