Spiral Fruit and Cream Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 363 mg | (9 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 18.5 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the crust
- 125 grams Pastry flour
- 1 generous pinch Baking powder
- 50 grams sugar
- 1 packet Vanilla sugar
- 75 grams butter
- 1 Tbsp cold water
- For the cake
- 4 medium eggs
- 1 egg yolk
- 50 grams sugar
- 1 packet Vanilla sugar
- 80 grams Pastry flour
- 1 generous pinch Baking powder
- For the filling
- 250 grams soft butter
- 1 cup Vanilla pudding
- 30 grams Coconut oil
- 3 Tbsps Orange liqueur
- For decorating
- 150 grams Apricot jam
- 500 grams fresh Fruit
- 1 packet sweetened Glaze
- 250 milliliters water
- 50 grams slivered almonds
Preparation steps
For the crust, mix flour, baking powder, sugar and vanilla sugar. Cut butter into pieces, add to flour mixture with water and knead to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 30 minutes.
For the cake, separate eggs and beat whites until stiff. Beat egg yolks, sugar and vanilla sugar until fluffy and fold in egg whites. Mix flour and baking soda, sift over egg mixture and fold in with a whisk. Smoothly spread batter on a baking tray lined with parchment paper. Bake cake in oven preheated to 200°C (fan: 180°C, gas mark 3-4)(approximately 400°F) for 8-10 minutes. Immediately invert pan to remove cake to a piece of parchment paper sprinkled with sugar and let cool. Cover cake with a damp towel.
Roll out dough on a floured surface. Line the bottom of a springform pan with parchment paper. Set dough in bottom of prepared pan, trim as neccesary and prick several times with a fork. Bake crust for about 15 minutes. Immediately remove baked crust from pan and let cool on a wire rack. Remove parchment paper from crust and brush with 1 tablespoon apricot jam.
For the filling, beat butter until creamy and gradually stir in vanilla pudding. Melt coconut oil, let cool and gradually stir into filling with the Cointreau. Spread remaining jam over cake. Evenly spread about 2/3 of the filling over cake. Cut cake from a short side into 10 equal-size strips. Roll up one cake strip into a spiral and set vertically in center of crust. One at a time, set remaining strips against rolled strip in center of crust and continue wrapping tightly into a spiral. Trim crust if necessary. Spread remaining filling over torte.
For decorating, peel fruit if necessary, cut into wedges or slices and arrange on torte. Prepare glaze with water according to package instructions and spoon over fruit. Refrigerate torte for 1-2 hours. Toast almonds in a dry frying pan, let cool and decorate edges of torte. Cut torte into pieces to serve.
