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Torta Nua with Raspberries and Pudding
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Torta Nua with Raspberries and Pudding

1 h 20 minPara 8Nutri-Score D€€
de @foodwithstyle_official21 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • milk (for the pudding)Lácteos280 ml
  • lemon zest (zest of 1 lemon, for the pudding)Frutas y verduras1 pieza
  • egg yolkLácteos1 pieza
  • sugar (for the pudding)Despensa80 g
  • flour (for the pudding)Cereales15 g
  • cornstarchDespensa15 g
  • eggs (for the sponge cake)Lácteos2 piezas
  • salt (pinch)Especias1 g
  • sugar (for the sponge cake)Despensa150 g
  • vegetable oilDespensa80 ml
  • milk (for the sponge cake)Lácteos60 ml
  • lemon zest (grated zest of 1 small organic lemon)Frutas y verduras1 pieza
  • all-purpose flour (type 405)Cereales230 g
  • baking powderDespensa8 g
  • raspberry jamDespensa120 g
  • fresh raspberries (plus extra for garnish)Frutas y verduras150 g
  • powdered sugar (for dusting)Despensa15 g

por ración

Nutrición

279kcal

Carbohidratos
43 g
Proteínas
5 g
Grasas
10 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol ×2
  • Varillas
  • Batidora de varillas
  • Tamiz
  • Molde para bizcocho
  • Horno

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Bake the cake

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

  6. Cool and decorate

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