Ehemanns Geburtstagstorte
08
MrzIch stand heute Nachmittag in der Küche und habe meinem Mann Geburtstagstorte gebastelt *g*, Wenn die morgen zusammen so lecker schmeckt wie ihre Einzelteile, die ich heute probiert habe, dann esse ich die alleine *g*.
Hier kommt das Rezept: (Foto reiche ich dann morgen nach, wenn die Torte dekoriert ist)
Marmorierte Aprikosen-Prosecco-Torte
Zutaten:
250 g Mehl, 225 g Zucker
4 Eier (Größe M), Salz
100 g Butter, 1 TL Backpulver
3 EL Aprikosenkonfitüre
11 Blatt weiße Gelatine
je 1 Dose Mango und Pfirsiche (à 425 ml)
450 g Schlagsahne
500 g Magerquark
1 Päckchen Vanillinzucker
200 ml trockener Prosecco
1 EL gehackte Pistanzienkerne
Mehl für die Arbeitsfläche
Backpapier
- 150 g Mehl, 50 g Zucker, 1 Ei, 1 Prise Salz und Butter verkneten. Ca. 1 Stunde kalt stellen. 3 Eier trennen. Eiweiß steif schlagen, 75 g Zucker und 1 Prise Salz einrieseln lassen. Eigelb unterrühren. 100 g Mehl und Backpulver mischen, unterheben. Boden einer Springform (26 cm) mit Backpapier auslegen. Masse einfüllen. Im heißen Ofen (E-Herd: 200°C/Umluft: 175°C/Gas: Stufe 3) 15-20 Minuten backen.
- Mürbeteig auf wenig Mehl rund (26 cm) ausrollen. Auf ein mit Backpapier ausgelegtes Blech legen. Mit einer Gabel öfter einstechen. Im heißen Ofen bei gleicher Temperatur 10-15 Minuten backen. Auskühlen lassen. Biskuitboden aus der Form lösen. Mürbeteigboden mit Konfitüre bestreichen. Biskuit daraufsetzen. Tortenring um beide Böden stellen.
- Je 3 und 8 Blatt Gelatine getrennt einweichen. Früchte abtropfen lassen. Hälfte der Früchte pürieren. 250 g Sahne steif schlagen. 3 Blatt Gelatine ausdrücken, auflösen. 2-3 EL Püree abnehmen, mit Gelatine verrühren, unter Rest Püree rühren. Quark, Vanillinzucker, 100 g Zucker und Prosecco verrühren. 8 Blatt Gelatine ausdrücken, auflösen. 3 EL Creme abnehmen, mit der Gelatine verrühren, unter Rest Creme rühren. Sahne unterheben. Hälfte der Creme auf Boden verstreichen. Hälfte Püree in Klecksen daraufgeben, mit einer Gabel durchziehen. Vorgang mit Rest Creme und Püree wiederholen, ca. 4 Stunden kalt stellen.
- Rest Pfirsiche in Spalten schneiden und Rest Mango würfeln. 200 g Sahne steif schlagen, in einen Spritzbeutel füllen. Torte mit Sahne und Rest Früchten verzieren. Mit Pistazien bestreuen.
Zubereitungszeit: ca. 1 ½ Std. (Wartezeit nicht eingerechnet)
Pro Stück: ca. 340 kcal E 10 g, f 16 g, KH 26 g
Tipp: Lässt sich prima einfrieren
So, mal schnell die Fotos nachreich *g*:
Die Torte war wirklich köstlich !
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