Raspberry Red Currant Torte Raspberry Red Currant Torte

Author: Canadian Living

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).

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2004




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.)

Nutritional facts <b>Per serving:</b> about

  • Sodium 160 mg
  • Protein 8 g
  • Calories 517.0
  • Total fat 24 g
  • Cholesterol 62 mg
  • Saturated fat 8 g
  • Total carbohydrate 70 g


  • Iron 17.0
  • Folate 25.0
  • Calcium 5.0
  • Vitamin A 12.0
  • Vitamin C 18.0
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Baking & Desserts

Raspberry Red Currant Torte