Raspberry Red Currant Torte

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	517517 cal
pro	8 g8g pro
total fat	24 g24g total fat
sat. fat	8 g8g sat. fat
carb	70 g70g carb
fibre	5 g5g fibre
chol	62 mg62mg chol
sodium	160 mg160mg sodium
% RDI:	-
calcium	55 calcium
iron	1717 iron
vit A	1212 vit A
vit C	1818 vit C
folate	2525 folate

This is a currant and raspberry version of traubletorte, a classic German red currant torte. The meringue forms a smooth dome over the centre, leaving a small space between the meringue and cake. If you are a red currant fan, try the torte without the raspberries — either way, it's seed-crunchy — but it's only successful with fresh fruit. Serve mit schlag (with a healthy dollop of whipped cream).

Ingredients

1/2 cup butter , softened1/2 1/2cup cupbutter, softened
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
1 egg yolk 1 1egg yolkegg yolks
1-2/3 cups all-purpose flour 1-2/3 1-2/3cups cupsall-purpose flour
1/4 tsp baking powder 1/4 1/4tsp tspbaking powder
1-1/2 cups ground hazelnuts 1-1/2 1-1/2cups cupsground hazelnuthazelnuts or almonds
Meringue:
5 egg whites 5 5egg whiteegg whites
1 cup granulated sugar 1 1cup cupgranulated sugar
1/3 cup potato starch 1/3 1/3cup cuppotato starch or cornstarch
1-1/2 cups raspberries 1-1/2 1-1/2cups cupsraspberryraspberries
1-1/2 cups prepared red currants 1-1/2 1-1/2cups cupsprepared red currantred currants

Preparation

In large bowl, beat butter with sugar until fluffy; beat in egg yolk. In separate bowl, whisk flour with baking powder; stir into butter mixture until soft crumbly dough forms. Press onto bottom and completely up side of 8-inch (2 L) springform pan; refrigerate for 30 minutes. Sprinkle 1/2 cup (125 mL)of the hazelnuts over pastry.

Meringue: In large clean bowl, beat egg whites until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in remaining hazelnuts. Remove 1 cup (250 mL) and set aside for topping.

Sift potato starch over hazelnut meringue in large bowl; fold in. Fold in raspberries and currants. Scrape over crust; smooth top. Spread with reserved hazelnut meringue topping; smooth top. Bake in centre of 375°F (190°C) oven for 45 minutes. Loosely cover with foil; bake until light nutty brown and cake tester inserted in centre comes out clean, about 35 minutes. Let cool on rack. (Make-ahead: Cover and set aside at room temperature for up to 24 hours.)

Additional information :

Variation
Wild Blueberry Torte: Replace raspberries and/or currants with fresh wild blueberries.

Tip
To prepare red and white currants, stem with fingers by gently pulling berries away from fine stems and discarding leaves.

Source : Canadian Living Magazine: July 2004