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Torta Nua with Raspberries and Pudding
Dessert

Torta Nua with Raspberries and Pudding

1 Std. 20 Min.Für 8Nutri-Score D€€
von @foodwithstyle_official21 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

8 Personen
  • milk (for the pudding)Milchprodukte280 ml
  • lemon zest (zest of 1 lemon, for the pudding)Obst & Gemüse1 Stück
  • egg yolkMilchprodukte1 Stück
  • sugar (for the pudding)Vorräte80 g
  • flour (for the pudding)Getreide15 g
  • cornstarchVorräte15 g
  • eggs (for the sponge cake)Milchprodukte2 Stücke
  • salt (pinch)Gewürze1 g
  • sugar (for the sponge cake)Vorräte150 g
  • vegetable oilVorräte80 ml
  • milk (for the sponge cake)Milchprodukte60 ml
  • lemon zest (grated zest of 1 small organic lemon)Obst & Gemüse1 Stück
  • all-purpose flour (type 405)Getreide230 g
  • baking powderVorräte8 g
  • raspberry jamVorräte120 g
  • fresh raspberries (plus extra for garnish)Obst & Gemüse150 g
  • powdered sugar (for dusting)Vorräte15 g

pro Portion

Nährwerte

279kcal

Kohlenhydrate
43 g
Eiweiß
5 g
Fett
10 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Stielkasserolle
  • Rührschüssel ×2
  • Schneebesen
  • Handrührgerät
  • Sieb
  • Kuchenform
  • Backofen

Schritt für Schritt

Zubereitung

  1. Make the pudding

    • Heat the milk with the lemon zest in a saucepan until just about to simmer, without letting it get too hot.
    • Whisk the egg yolk, sugar and milk in a bowl, then add the cornstarch and mix well.
    • Slowly pour the mixture into the warm milk, stirring constantly over medium heat until it thickens.
    • Remove the lemon zest, transfer the pudding to a bowl, cover and set aside to cool.
    Schritt 1

  2. Beat the eggs for the sponge

    • Whisk the eggs with the salt in a bowl.
    • Add the sugar and beat with a hand mixer until light and creamy.
    Schritt 2

  3. Finish the sponge batter

    • Add the vegetable oil, milk and grated lemon zest and mix well.
    • Combine the flour and baking powder, sift into the batter and stir everything well.
    Schritt 3

  4. Assemble the cake

    • Pour the batter into the round baking pan.
    • Spread the raspberry jam over the batter and lightly create a marble pattern.
    • Distribute small spoonfuls of pudding evenly over the batter, then sprinkle the fresh raspberries on top.
    Schritt 4

  5. Bake the cake

    • Bake at 170 °C for about 45 minutes; baking time may vary.
    Schritt 5

  6. Cool and decorate

    • Let the cake cool for a few hours or overnight.
    • Dust with powdered sugar and garnish with raspberries.
    Schritt 6
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