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Torta Nua with Raspberries and Pudding
Dessert

Torta Nua with Raspberries and Pudding

1 u 20 minVoor 8Nutri-Score D€€
van @foodwithstyle_official21 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • milk (for the pudding)Zuivel280 ml
  • lemon zest (zest of 1 lemon, for the pudding)Groente en fruit1 stuk
  • egg yolkZuivel1 stuk
  • sugar (for the pudding)Voorraadkast80 g
  • flour (for the pudding)Granen15 g
  • cornstarchVoorraadkast15 g
  • eggs (for the sponge cake)Zuivel2 stukken
  • salt (pinch)Kruiden en specerijen1 g
  • sugar (for the sponge cake)Voorraadkast150 g
  • vegetable oilVoorraadkast80 ml
  • milk (for the sponge cake)Zuivel60 ml
  • lemon zest (grated zest of 1 small organic lemon)Groente en fruit1 stuk
  • all-purpose flour (type 405)Granen230 g
  • baking powderVoorraadkast8 g
  • raspberry jamVoorraadkast120 g
  • fresh raspberries (plus extra for garnish)Groente en fruit150 g
  • powdered sugar (for dusting)Voorraadkast15 g

per portie

Voedingswaarden

279kcal

Koolhydraten
43 g
Eiwitten
5 g
Vetten
10 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Steelpan
  • Mengkom ×2
  • Garde
  • Handmixer
  • Zeef
  • Taartvorm
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 4

  5. Bake the cake

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

  6. Cool and decorate

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