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Hello everyone!

Today I made this easy raspberry torte, a rolled-up sponge cake filled with whipped cream and fresh raspberries.

Easy to make and so good!

Here is the recipe, enjoy.

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Raspberry Torte

  • 8 large eggs, separated
  • 1/2 cup (120 g) regular sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (55 g) all-purpose flour
  • 2 tablespoons corn starch
  • 2 teaspoons baking powder

Preheat the oven to 350 ˚F (180 ˚C) and line a 8 x 12-inch (20 x 30 cm) baking pan.

Separate the eggs, set aside the whites for now.

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Add sugar and vanilla extract to the bowl with the egg yolks and whisk for about 30 seconds.

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Sift the flour, corn starch and baking powder into a separate bowl, repeat at least twice.

Add the sifted ingredients to the egg and sugar mixture.

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Stir until everything is well blended.

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Whisk the egg whites in a separate bowl until quite stiff, about 3 minutes.

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Fold the egg whites into the egg yolk mixture.

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Pour the batter into the lined baking pan.

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Bake in the preheated oven for about 20 minutes.

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Lay out a clean cloth on the work surface and dust it with a little powdered sugar.

Turn out the cake on to the sugar-dusted cloth.

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Carefully roll up the sponge cake.

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Leave to cool like this for at least 30 minutes.

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Roll out.

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The filling:

  • 1 2/3 cup (400 ml) heavy cream or whipping cream
  • 2/3 cup (150 g) regular sugar
  • 3 1/2 oz. (100 g) fresh raspberries + extra to decorate

Whip the cream with the sugar until soft peaks form, then spread most of it over the cake.

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Arrange the fresh raspberries on top of the cream.

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Carefully roll it up.

Spread the rest of the cream over the top and sides of the cake and decorate with some fresh berries.

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Delicious!

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Perfect with a cup of coffee.

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I hope I was able to tempt you, wishing you all a nice weekend!

Hugs from me to you.

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