{"id":942,"date":"2009-05-09T18:30:31","date_gmt":"2009-05-09T17:30:31","guid":{"rendered":"http:\/\/stefanie-herberth.de\/?p=942"},"modified":"2017-04-22T08:42:52","modified_gmt":"2017-04-22T06:42:52","slug":"himbeermousse-torte","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/05\/himbeermousse-torte\/","title":{"rendered":"Raspberrymousse Torte"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-22008 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/05\/Himbeermousse-Torte-2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/>My Boyfrind complained some days ago, that I bake always bread, but never a torte. Well, I fear that it&#8217;s true because I do not like tortes so much. But I own a tiny little springform with a diameter of 18 cm since Chrismas (Thanks Erika and Alwins :-D), a perfekt Size for a small torte for two.<\/p>\n<p>And because I was looking for something for the <a href=\"http:\/\/kochtopf.twoday.net\/stories\/jubilaeums-blog-event-xlv-dessertbuffet\/\" target=\"_blank\" rel=\"noopener noreferrer\">Jubil\u00e4ums-Blogevent<\/a> from Zora (<a href=\"http:\/\/kochtopf.twoday.net\/\">1x umr\u00fchren bitte<\/a>), I could hit two birds with one stone.<\/p>\n<p>I proudly present: A mini-torte.<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Raspberrymousse-Torte<\/span><\/h1>\n<p>for a\u00a0 Springform with a diameter of 18cm<\/p>\n<p><strong>dark sponge cake<br \/>\n<\/strong><\/p>\n<ul>\n<li>1 Egg<\/li>\n<li>35g Sugar<\/li>\n<li>30g flour<\/li>\n<li>5g cacao<\/li>\n<\/ul>\n<p><strong>Raspberrymousse<\/strong><\/p>\n<ul>\n<li>150g Raspberry puree (strain frozen rasberry through a sieve)<\/li>\n<li>10g agar<\/li>\n<li>150g whipping cream<\/li>\n<li>2 egg whites<\/li>\n<li>50 g sugar<\/li>\n<\/ul>\n<p><strong>Raspberry-Gelee<\/strong><\/p>\n<h1><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/05\/himbeermousse-torte.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-945 alignright\" title=\"himbeermousse-torte\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/05\/himbeermousse-torte-225x300.jpg\" alt=\"himbeermousse-torte\" width=\"225\" height=\"300\" \/><\/a><\/h1>\n<ul>\n<li>50g Raspberry puree<\/li>\n<li>75g water<\/li>\n<li>25g sugar<\/li>\n<li>1 teaspoon Agar<\/li>\n<\/ul>\n<p>Dough: Whip the egg with sugar over a bain-marie untill the mixture become light and thick. Sift flour and cacao on the mixture and fold in carefully.<\/p>\n<p>Bake in a 18 cm springform at 175\u00b0C for 15 min.<\/p>\n<p>Raspberry-Mousse: Head the raspberry puree with agar untill it starts boiling. Boil for another 2 min. Cool down to 50\u00b0C.<\/p>\n<p>Whip eggwhite with sugar over a bain-marie and fold it into the puree. Let cool down to 30\u00b0C. At this temperature agar starts to solidify.<\/p>\n<p>Whip the cream and fold it into the mousse.<\/p>\n<p>Now put a cake ring around the sponge cake\u00a0 and pour the mousse on it. Let the mousse set in the fridge (20min)<\/p>\n<p>Now boil incredients for the gelee for 2 min, then pour it directly on the mousse. Cool the torte again 5 min in the fridge. Then top it with chocolate flakes and powdered sugar.<\/p>\n<p>[tab:END]<\/p>\n<p>Update: Die Torte hat gefallen \ud83d\ude00 Mein Freund hat direkt 3\/4 von ihr &#8220;vernichtet&#8221;. \ud83d\ude09<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My Boyfrind complained some days ago, that I bake always bread, but never a torte. Well, I fear that it&#8217;s true because I do not like tortes so much. But I own a tiny little springform with a diameter of 18 cm since Chrismas (Thanks Erika and Alwins :-D), a perfekt Size for a small [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[],"class_list":["post-942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=942"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/942\/revisions"}],"predecessor-version":[{"id":20641,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/942\/revisions\/20641"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20642"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}