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Torta Nua with Raspberries and Pudding
Dessert

Torta Nua with Raspberries and Pudding

1 h 20Pour 8Nutri-Score D€€
par @foodwithstyle_official21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • milk (for the pudding)Produits laitiers280 ml
  • lemon zest (zest of 1 lemon, for the pudding)Fruits et légumes1 morceau
  • egg yolkProduits laitiers1 morceau
  • sugar (for the pudding)Épicerie80 g
  • flour (for the pudding)Céréales15 g
  • cornstarchÉpicerie15 g
  • eggs (for the sponge cake)Produits laitiers2 morceaux
  • salt (pinch)Épices1 g
  • sugar (for the sponge cake)Épicerie150 g
  • vegetable oilÉpicerie80 ml
  • milk (for the sponge cake)Produits laitiers60 ml
  • lemon zest (grated zest of 1 small organic lemon)Fruits et légumes1 morceau
  • all-purpose flour (type 405)Céréales230 g
  • baking powderÉpicerie8 g
  • raspberry jamÉpicerie120 g
  • fresh raspberries (plus extra for garnish)Fruits et légumes150 g
  • powdered sugar (for dusting)Épicerie15 g

par portion

Nutrition

279kcal

Glucides
43 g
Protéines
5 g
Lipides
10 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier ×2
  • Fouet
  • Batteur électrique
  • Tamis
  • Moule à gâteau
  • Four

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 4

  5. Bake the cake

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

  6. Cool and decorate

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