Redcurrant torte recipe

Redcurrant Torte recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This redcurrant torte recipe is a delightful dessert that combines the tartness of redcurrants with a sweet and buttery pastry crust. With just a handful of ingredients, this recipe is simple yet elegant, making it perfect for any occasion. The vibrant redcurrants add a burst of color and a tangy flavor that complements the rich and flaky crust. Whether you're a seasoned baker or a beginner in the kitchen, this recipe is sure to impress.

Keywords: redcurrant torte, dessert, pastry crust, tangy flavor, elegant

Redcurrant torte recipe details

Redcurrant torte recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

	For the cake base:
100 g	soft butter
100 g	sugar
100 g	flour
1	egg
50 g	ground hazelnuts
50 g	ground almonds
1 tsp	baking powder
	For the filling:
400 g	cream cheese
125 g	icing sugar
2 tbsp	milk
100 g	hazelnuts, chopped
500 ml	whipping cream
2 pack(s)	vanilla sugar
	For the topping:
1 glass(es)	redcurrants, approx. 600g
1 pack(s)	vanilla sugar
1 pack(s)	red jelly glaze

Instructions

Preheat the oven to 180°C.

In a bowl, cream together butter and sugar and whisk in the egg. Add flour, baking powder, hazelnuts and almonds and mix until well combined. Pour the batter into a buttered cake form and bake for 25-30 minutes. Allow to cool.

Mix together the cream cheese, icing sugar and milk. Spread the cake base with the cream mixture and sprinkle with the chopped hazelnuts. Whisk the cream with the vanilla sugar until stiff and spread the whipped cream onto the nuts.

Strain the redcurrants and collect the juice. Fill up with water to 250 ml. Divide the redcurrants on top of the cream. Bring the juice with the jelly glaze powder and the vanilla sugar to a boil and cook the glaze according to the instructions on the package. Spread the redcurrants with the glaze.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
easy
Calories per portion:
n/a