Layered Torte
Healthy, because
Even smarter
Nutritional values
This cake is a real mood enhancer. Surprise this is due to the wholemeal spelt flour, it contains tryptophane from which our body produces serotonin, a "happiness hormone". In addition, the flour scores with a high proportion of husk and minerals, such as magnesium. We need this for the regeneration of muscles and nerves.
If you want to do without the finished product pudding powder, you can make a chocolate pudding yourself. Stir in the additional starch and the cocoa powder as well as the coconut blossom sugar (quantity can be varied according to taste) in step 1 together with the starch flour.
(Percentage of daily recommendation)
| Calorie | 672 cal. | (32 %) | ||
| Protein | 8.92 g | (9 %) | ||
| Fat | 51.31 g | (44 %) | ||
| Carbohydrates | 53.32 g | (36 %) | ||
| Sugar added | 29.11 g | (116 %) | ||
| Roughage | 0.19 g | (1 %) |
| Vitamin A | 383.71 mg | (47,964 %) | ||
| Vitamin D | 1.15 μg | (6 %) | ||
| Vitamin E | 2.56 mg | (21 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 0.86 mg | (7 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 15.34 μg | (5 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 0.82 μg | (2 %) | ||
| Vitamin B₁₂ | 0.64 μg | (21 %) | ||
| Vitamin C | 0.21 mg | (0 %) | ||
| Potassium | 123.66 mg | (3 %) | ||
| Calcium | 94.11 mg | (9 %) | ||
| Magnesium | 6.34 mg | (2 %) | ||
| Iron | 2.36 mg | (16 %) | ||
| Iodine | 27.48 μg | (14 %) | ||
| Zinc | 0.22 mg | (3 %) | ||
| Saturated fatty acids | 31.69 g | |||
| Cholesterol | 154.17 mg |
Ingredients
- For the dough
- 4 eggs
- 250 grams sugar
- 1 pinch salt
- 1 tsp grated Lemon peel
- 250 grams melted butter
- 200 grams Pastry flour
- 2 Tbsps cornstarch
- 1 tsp Baking powder
- butter (for the pan)
- For the cream
- 1 packet Chocolate pudding powder (enough for 500 ml milk)(approximately 2 cups)
- 2 tsps cornstarch
- 100 grams sugar
- 2 Tbsps Cocoa
- 500 milliliters milk
- 300 grams softened butter
- For the topping
- 250 grams Dark couverture chocolate
Preparation steps
Preheat the oven to 180°C convection (approximately 350°F).
For the dough: Separate the eggs. Beat the yolks with the sugar until light and fluffy. Add the salt, lemon zest and melted butter. In a separate bowl, mix the flour with the starch and baking powder. Gradually stir the flour mixture into the egg mixture. Whip the egg whites until stiff and fold in gently. Divide the dough into 8 portions.
In the buttered springform pan, successively bake 8 thin tortes for 6-8 minutes each. Immediately remove them from the pan to cool on a wire rack.
For the cream: Mix the pudding powder with the starch, sugar and cocoa in a little cold milk until smooth. Bring the remaining milk to a boil, add in the the pudding mixture and boil briefly while whisking, then remove from heat and let cool. Beat the butter until fluffy and stir into the pudding gradually.
Brush 7 of the cooled cake layers with the cream. Stack them with the cream between the layers. Place the final layer on top.
For the topping: Chop the chocolate coarsely and melt over a hot water bath. Cool slightly, then coat the layered tortes. Chill and solidify before serving.
