Raspberry Torte
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 415 kcal | (20 %) | ||
| Protein | 6.5 g | (7 %) | ||
| Fat | 21.4 g | (18 %) | ||
| Carbohydrates | 47 g | (31 %) |
Ingredients
- For the cake
- 4 eggs
- 4 Tbsps hot water
- 150 grams sugar
- 1 packet Vanilla sugar
- 100 grams Pastry flour
- 100 grams cornstarch
- 2 gestr. TL Baking powder
- 60 grams melted butter
- For the filling and the coating
- 6 sheets white gelatin
- 600 grams Frozen raspberry
- 40 grams sugar
- 1 packet Vanilla sugar
- 2 Tbsps raspberry Brandy
- 3 Tbsps lemon juice
- 1 Tbsp Raspberry jam
- 150 grams low-fat Yogurt
- 250 milliliters Whipped cream
- For the garnish
- 6 Tbsps Raspberry jam
- 1 packet sugared Pie glaze
- 50 grams slivered almonds
- 200 milliliters Whipped cream
- 1 packet whipped cream stabilizer
Preparation steps
For the cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks with water, sugar and vanilla until thick and foamy. Fold in the egg whites. Sift flour, cornstarch and baking powder over the batter and fold in. Stir in the butter. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter and smooth the top. Bake in preheated 180°C (approximately 350°F) oven for 25 to 30 minutes. Cool in the pan for 10 minutes. Remove cake from the pan, invert onto a wire rack, remove parchment paper and cool the cake.
Soak gelatin in cold water for 5 minutes. Reserve half of the raspberries on paper towels for the topping. Simmer remaining raspberries with 1 tablespoon water until they are thawed. Stir in sugar, vanilla, raspberry liqueur, lemon juice and jam. Add gelatin and stir until dissolved. Remove from the heat. Stir in yogurt. Refrigerate until the mixture starts to gel. Beat the cream until stiff and fold into the raspberry mixture. Cut the sponge cake crosswise into three even layers. Place the bottom layer on a plate and spread with 2 tablespoons of raspberry jam. Place a cake ring around it.
Spread with one third of the raspberry cream. Top with the second cake layer and spread with 2 tablespoons of raspberry jam and half of the remaining raspberry cream. Top with the remaining cake layer, brush with the remaining jam and spread with the remaining raspberry cream. Place the reserved raspberries on the cake.
Prepare the glaze according to instructions with 250 ml (approximately 1 cup) water. Spread over the raspberries. Refrigerate cake for 3 to 4 hours. Toast almonds in a dry pan. Whip the cream with the stabilizer until stiff. Carefully loosen cake from the cake ring and lift the cake onto a cake plate. Spread the sides of the cake with the whipped cream and sprinkle with the almonds.
