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Torta Nua with Raspberries and Pudding
Dessert

Torta Nua with Raspberries and Pudding

1 h 20 minServes 8Nutri-Score D€€
from @foodwithstyle_official21 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • milk (for the pudding)Dairy280 ml
  • lemon zest (zest of 1 lemon, for the pudding)Produce1 piece
  • egg yolkDairy1 piece
  • sugar (for the pudding)Pantry80 g
  • flour (for the pudding)Grains15 g
  • cornstarchPantry15 g
  • eggs (for the sponge cake)Dairy2 pieces
  • salt (pinch)Spices1 g
  • sugar (for the sponge cake)Pantry150 g
  • vegetable oilPantry80 ml
  • milk (for the sponge cake)Dairy60 ml
  • lemon zest (grated zest of 1 small organic lemon)Produce1 piece
  • all-purpose flour (type 405)Grains230 g
  • baking powderPantry8 g
  • raspberry jamPantry120 g
  • fresh raspberries (plus extra for garnish)Produce150 g
  • powdered sugar (for dusting)Pantry15 g

per serving

Nutrition

279kcal

Carbs
43 g
Proteins
5 g
Fat
10 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl ×2
  • Whisk
  • Hand mixer
  • Sieve
  • Cake pan
  • Oven

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Bake the cake

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

  6. Cool and decorate

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