A. DARBO AG Konfitüre Honig Fruchtsirup Tirol Österreich

Heavenly Forest Raspberry Torte

Ingredients:

  • 250 g butter
  • 60 g sugar
  • 180 g sugar
  • 1 tbsp of cornflour
  • 1 pack vanilla sugar
  • 0.4 l soured cream
  • 3 eggs
  • 2 egg yolks
  • 350 g flour
  • 1 tsp ground cardamom
  • 1 pack baking powder
  • 0,2 l soured cream
  • 30 g butter
  • 3 tbsps of flour
  • 2 egg whites
  • 35 g icing sugar
  • 1 tsp ground cinnamon
  • 75 g almonds
  • 450 g Darbo All Natural Raspberry Preserve

Method:

Cream the butter and the sugar and vanilla sugar, adding in the sugars gradually. Then thoroughly stir in the eggs one at a time.

Mix together the flour, baking powder and ground cardamom, sift and then alternately stir in with an electric mixer a spoonful at a time together with 0.2 l of soured cream. Pour the mixture into three buttered and floured, shallow and rectangular baking trays and smooth off.

Whisk the 2 egg whites until stiff, mix with 35 g of icing sugar and 1 tsp of cinnamon and then fold in 75 g of blanched grated almonds.

Divide the stiffened egg whites between 3 torte bases and bake these for 11 minutes in an oven pre-heated to 230º C. Then reduce the heat to 175ºC and bake for a further 15 minutes . The cake should spring back like elastic, if pressed with the finger. Remove the cake from the oven, use a knife to release it carefully from the sides of the tins, tip out on to a cooling tray and leave to cool.

In the meantime prepare the following soured cream filling. Stir 60 g of sugar and 1 tbsp of cornflour into 0.4 l of soured cream and then cook over a gently heat, stirring constantly until the creamy mixture adheres to the spoon. Then beat the 2 egg yolks and carefully add to the creamy mixture, beating vigorously. Cook the mixture on the heat for another minute and then leave to cool down.

Coat the torte bases with Darbo All Natural Forest Raspberry Preserve and a little of the soured cream filling, stack the bases on top of one another and then glaze the whole torte with the remaining soured cream mixture. Before serving, place in the refrigerator and allow the glaze to set.