Raspberry Torte

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Raspberry Torte
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6 h. 30 min.


For the cake
4 eggs
120 grams sugar
1 packet Vanilla sugar
2 teaspoons Orange peel
1 pinch salt
100 grams Pastry flour
½ teaspoon Baking powder
For the filling
400 grams Buttermilk
150 grams Quark
70 grams powdered sugar
1 packet Vanilla sugar
1 tablespoon lemon juice
300 grams Raspberries
3 tablespoons raspberry Brandy
6 sheets gelatin
5 sheets gelatin
300 grams Whipped cream
3 tablespoons sugar
For garnish
200 grams Whipped cream
2 tablespoons powdered sugar
green Food coloring
80 grams Raspberries
Lemon balm
How healthy are the main ingredients?
eggsugarsaltRaspberryWhipped creamsugar

Preparation steps


Line a springform pan with parchment paper. Preheat the oven to 175°C (approximately 350°F).


For the cake: Separate the eggs. Beat the egg whites with 40 gram (approximately 3 tablespoons) of sugar until stiff. Beat the yolks with the remaining sugar, vanilla sugar, orange zest, and 1 pinch of salt until creamy. Sift the flour with the baking powder and fold into the egg yolks. Fold in the egg whites. Transfer the batter into the pan and bake for about 25 minutes. Remove from the oven, turn out of the pan and cool on a wire rack. Let cool completely, for 2 hours and then cut into two layers.


For the filling: Mix the quark with the buttermilk and lemon juice. Stir in 50 grams (approximately 1/2 cup) of powdered sugar and the vanilla sugar until smooth.


Mix the berries with 20 grams (approximately 2 tablespoons) of powdered sugar and the raspberry brandy. Puree and strain through a sieve.


Soak the first addition of gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in a small saucepan over low heat. Fold into the raspberry puree. Chill for about 15 minutes.


Soak the second addition of gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in a small pan over low heat and mix with the quark cream. Chill for about 15 minutes, until set.


Beat 300 grams of cream with the sugar until stiff. Fold 1/3 into the raspberry puree and then fold 2/3 into the quark cream. Place a springform pan around the first layer of cake. Spread the raspberry cream over the bottom layer of cake. Place the second half of the cake in the cake ring and press lightly. Spread the quark cream on top of the second layer and chill for about 3 hours.


To garnish: Beat the cream with 1 teaspoon of powdered sugar until stiff. Remove the cake ring and cover the top and sides with about 3/4 of the cream. Decoratively pipe thin lines with a glaze made from the green food coloring. Transfer the remaining cream into a pastry bag with a large star tip and pipe rosettes on the cake. Garnish with raspberries and lemon balm Dust with powdered sugar.