Raspberry Red Currant Torte
This recipe makes 8 servings
|Per serving: about||-|
|total fat||24 g|
|sat. fat||8 g|
- Portion size: 8
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).
- 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
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 :
Wild Blueberry Torte: Replace raspberries and/or currants with fresh wild blueberries.
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