Tested till perfect Raspberry Red Currant Torte

Raspberry Red Currant Torte

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).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1/2 cup 1/2cupbutter, softened
  • 1/2 cup 1/2cupgranulated sugar
  • 1 1egg yolkegg yolks
  • 1-2/3 cups 1-2/3cupsall-purpose flour
  • 1/4 tsp 1/4tspbaking powder
  • 1-1/2 cups 1-1/2cupsground hazelnuthazelnuts or almonds

Meringue:

  • 5 5egg whiteegg whites
  • 1 cup 1cupgranulated sugar
  • 1/3 cup 1/3cuppotato starch or cornstarch
  • 1-1/2 cups 1-1/2cupsraspberryraspberries
  • 1-1/2 cups 1-1/2cupsprepared red currantred currants
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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.

Nutritional Information Per serving: about

cal 517 pro 8g total fat 24g sat. fat 8g
carb 70g fibre 5g chol 62mg sodium 160mg

% RDI:

calcium 5 iron 17 vit A 12 vit C 18
folate 25
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