Raspberry Torte

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Raspberry Torte
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1 hr 30 min.
ready in 2 h. 30 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories415 kcal(20 %)
Protein6.5 g(7 %)
Fat21.4 g(18 %)
Carbohydrates47 g(31 %)
Author of this recipe:


For the cake
4 tablespoons
hot Water
150 grams
1 packet
100 grams
100 grams
gestr. TL Baking powder
60 grams
melted Butter
For the filling and the coating
6 sheets
white Gelatin
600 grams
40 grams
1 packet
2 tablespoons
3 tablespoons
1 tablespoon
150 grams
250 milliliters
For the garnish
6 tablespoons
1 packet
sugared Pie glaze
50 grams
200 milliliters
1 packet

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.