Skip to content
Menu
Torta Nua with Raspberries and Pudding
Deser

Torta Nua with Raspberries and Pudding

1 godz. 20 minPorcje: 8Nutri-Score D€€
od @foodwithstyle_official21 importówugotowano 0 razy
Dostosuj przepis

czego potrzebujesz

Składniki

8 osób
  • milk (for the pudding)Nabiał280 ml
  • lemon zest (zest of 1 lemon, for the pudding)Warzywa i owoce1 kawałek
  • egg yolkNabiał1 kawałek
  • sugar (for the pudding)Spiżarnia80 g
  • flour (for the pudding)Produkty zbożowe15 g
  • cornstarchSpiżarnia15 g
  • eggs (for the sponge cake)Nabiał2 kawałki
  • salt (pinch)Przyprawy1 g
  • sugar (for the sponge cake)Spiżarnia150 g
  • vegetable oilSpiżarnia80 ml
  • milk (for the sponge cake)Nabiał60 ml
  • lemon zest (grated zest of 1 small organic lemon)Warzywa i owoce1 kawałek
  • all-purpose flour (type 405)Produkty zbożowe230 g
  • baking powderSpiżarnia8 g
  • raspberry jamSpiżarnia120 g
  • fresh raspberries (plus extra for garnish)Warzywa i owoce150 g
  • powdered sugar (for dusting)Spiżarnia15 g

na porcję

Wartości odżywcze

279kcal

Węglowodany
43 g
Białko
5 g
Tłuszcz
10 g
Dostosuj przybory

czego użyjesz

Przybory

  • Rondel
  • Miska ×2
  • Trzepaczka
  • Mikser ręczny
  • Sito
  • Forma do ciasta
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 4

  5. Bake the cake

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

  6. Cool and decorate

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