Raspberry Torte
Raspberry Torte - Destined to impress - and to disappear quickly from the table
Healthy, because
Even smarter
Nutritional values
Raspberries help digestion, because their many seeds are not used by our organism, but serve as food for the good microorganisms in the intestines and stimulate their activity, and the small berries also have an anti-aging effect due to antioxidants.
The raspberry cake will be just as delicious if you add mixed berry fruits - the mix also provides a greater variety of bioactive ingredients. The cake becomes slightly creamier if you use yoghurt with 3.5 percent fat or even Greek yoghurt.
(Percentage of daily recommendation)
| Calorie | 130 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 164 mg | (4 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 42 mg |
Ingredients
- Ingredients
- 2 eggs
- 4 ozs sugar
- 3 ozs Pastry flour
- 1 tsp Baking powder
- 4 sheets gelatin
- 11 ozs Raspberries
- ½ lemon
- 1 lb Yogurt (low-fat)
- 1 pinch Vanilla sugar
- 1 pinch red Pie glaze (or melted and strained raspberry jam)
- 1 cup red Grape juice
- Lemon balm (for garnish)
Kitchen utensils
Preparation steps
Beat together eggs, 75 grams (approximately 1/4 cup) sugar and 2 tablespoons hot water until creamy with a hand mixer.
Mix together flour and baking powder in another bowl. Slowly and gently fold into the egg mixture.
Line the bottom of the springform pan with parchment paper, add batter and smooth with a spatula.
Bake on the middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden, about 20 minutes. Let cool on a cooling rack then remove side of pan.
Meanwhile, soak the gelatin in a bowl of cold water. Gently rinse and drain the raspberries. Heat 2 tablespoons warm water in a small pot, then add softened gelatin and stir until completely dissolved.
Finely grate zest and squeeze juice from the lemon half.
In a bowl, stir together yogurt, vanilla, remaining sugar and 1 teaspoon lemon zest and juice. Stir in 2 tablespoons of the gelatin mixture, then add remaining gelatin mixture and stir until creamy.
Enclose cake with springform pan ring. Pour the yogurt cream over the cake base and top with raspberries. Let chill for at least 4 hours (preferably overnight).
Stir together pie glaze (or melted jam) and grape juice, then spoon over the cake. Loosen cake around edge with a knife, then remove side of pan and remove cake from pan. Garnish with lemon balm leaves and serve.
