Spring
Creamy Raspberry Torte
- Prep time 1 hour
- Cook time 20 minutes
- Serves 12-15 slices
Author Notes
This is a lighter than usual version of a German torte. It is fruity and creamy. The cake is thin, but when the cream is added , it turns out fine. Cutting the cake in half horizontally takes a little skill and a large knife. For the cream mixture , I used instant powered gelatin from Dr Oetker. The cake can be baked a day before. A cake ring is helpful but not necessary. —Sunnycovechef
What You'll Need
Ingredients
-
4.4 ounces
soft unsalted butter
-
4.4 ounces
sugar
-
3
eggs at room temperature
-
6.1 ounces
white unbleached flower
-
2 teaspoons
baking powder
-
1 teaspoon
vanilla extract
-
a
pinch of salt
-
1 pint
heavy cream
-
12 ounces
frozen raspberries
-
10 ounces
fresh raspberries
-
2.7 ounces
sugar
-
30 grams
2 pouches of Dr. Oetker gelatine fix
-
2 tablespoons
lemon juice
-
1 teaspoon
vanilla extract
Directions
- Grease a 10-inch cake pan with removable bottom, cover the bottom with parchment paper and butter the parchment paper.
- Preheat oven to 350˙Fahrenheit
- Sift together, flour salt, and baking powder
- Cream the soft butter in a mixer. Slowly add the sugar and continue mixing the batter until creamy. This will take several minutes.
- Add the vanilla extract and then each egg separately, mixing it for a minute-in-between adding another egg. You want a creamy mixture that almost doubles in volume.
- Gradually add the flour mixture until barely mixed
- Add batter to prepared pan and smooth the surface of the dough. Bake in the middle of the oven for about 20-25 minutes our until a toothpick inserted in the middle comes out clean.
- Run a knife around the inside of the cake pan carefully loosen the ring around the cake pan and remove it. Turn the cake onto a rack and remove the parchment paper and flip the cake upside down.
- For the raspberry sauce puree the defrosted raspberries in a mixer with the sugar, lemon juice, and vanilla extract. Press through a sieve to remove the seeds, chill in a jar. This can be mad a day ahead.
- In a chilled bowl beat the heavy cream, slowly pouring in the two pouches of Gelatine Fix. When the cream mixture is very thick mix in one cup of raspberry sauce.
- Cut the cake in half horizontally.
- Put the bottom half in the cake ring. Cover the bottom with about ⅓ of the cream mixture. Drizzle with the raspberry sauce. Put fresh raspberries on the filling. Add the top part of the cake and cover it with the cream mixture.
- Take the cake ring off and put the rest of the cream mixtures on the sides of the cake.
- Decorate the cake anyway you wish with the raspberries and some of the raspberry sauce.
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