Raspberry Yogurt Torte
|Water||1⁄3 Cup (5.33 tbs)|
|Framboise||6 Tablespoon (Raspberry Eau-De-Vie)|
|Unflavored gelatin powder||4 Teaspoon (2 Envelopes)|
|Canned raspberries/4 cups frozen raspberries without syrup, divided||24 Ounce (4 Containers, 6 -Ounce Each)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Plain whole milk yogurt||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled|
|Sponge cake||1 Small|
|Unflavored gelatin powder||1 1⁄4 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Finely chopped pistachios||1 Tablespoon (For Garnish)|
1 For the syrup:In a small saucepan, bring the water and sugar to a full boil , stirring to dissolve the sugar.
2 Remove from the heat and add the framboise. Pour into a small bowl and cool completely.
3 For the filling:Into a small bowl, pour the water and sprinkle the gelatin on top. Let stand until the gelatin absorbs the water,for about 5 minutes.
4 Meanwhile,in a food processor or blender puree 3 containers of the fresh raspberries, sugar, and lemon juice . Strain.
5 Measure 1 cup raspberry puree, cover, and refrigerate.
6 In a medium non-reactive saucepan, transfer the remaining puree and stir in the softened gelatin.
7 Heat over medium-low heat, stirring constantly, just until the gelatin dissolves,for about 2 minutes. Do not simmer.
8 Transfer to a large bowl set in a larger bowl of ice water. Let stand, stirring often, until cool and thickened, but not set. Remove from the ice water.
9 Whisk the yogurt into the raspberry mixture. In a chilled medium bowl, beat the cream just until stiff.
10 Stir about one fourth of the cream into the yogurt mixture, then fold in the remaining cream. Stir in the food coloring, if using.
11 Lightly oil a 9-inch springform pan. Place the top layer, "skin" side down, in the pan. Drizzle, and brush with half of the syrup.
12 Spread half of the filling over the cake, being sure it flows around the sides of the cake. Press the remaining raspberries into the filling.
13 Top with the second layer, and drizzle with the remaining syrup. Spread with the remaining filling.
14 Cover tightly with plastic wrap and refrigerate until the filling is chilled and set,for at least 2 hours or overnight.
15 For the glaze: In a small bowl, sprinkle the gelatin over water and let stand until the gelatin absorbs the water,for about 5 minutes.
16 In a small saucepan, stir the reserved 1 cup of raspberry puree and the soaked gelatin.
17 Stir over medium heat just until the gelatin dissolves. Do not simmer. Transfer to a small bowl set in a larger bowl of ice water. Let stand, stirring often, until cooled but not set.
18 Pour the glaze on the top of the torte and tilt the pan so it spreads evenly. Refrigerate uncovered to set the glaze,for about 30 minutes.
19 Run a sharp knife around the inside of the springform pan and remove the sides.
20 Press the reserved crumbs onto the sides of the cake. Sprinkle the pistachios in a ring around the top of the cake.
21 Serve chilled.
Calories 195 Calories from Fat 51
% Daily Value*
Total Fat 6 g8.9%
Saturated Fat 2.9 g14.3%
Trans Fat 0 g
Cholesterol 27.3 mg9.1%
Sodium 37.6 mg1.6%
Total Carbohydrates 35 g11.5%
Dietary Fiber 1.5 g6.1%
Sugars 29.6 g
Protein 3 g6%
Vitamin A 4.1% Vitamin C 8.2%
Calcium 2% Iron 2.4%
*Based on a 2000 Calorie diet