My little Sister likes Raspberry Torte very much and so I like to bake one or the other Variation for her. This year I orientated myself on the Raspberry Charlotte I made last year. To the raspberry mousse I added a cream cheese core and a raspberry-red currant disc. The fruits are frozen ones because April is definite to early for summer fruits. The basis of the cake is a flourless chocolate sponge I found at Kochpotein Evas Blog. The only optical minus point is the fact that I own only one small cake ring and so I filled the incredients for the disc in a shallow bowl. So it is missing straight sides but I can live with it.  The cake is light and fruit, just like we like it.

Happy Birthday, dearest Sister!

Raspberry Torte with Cream Cheese Core

Cream Cheese Filling

• 100g Milk
• 5g Agar
• 100 g sugar
• 400 g crean cheese
• 1 Pinch Orange powder
• 100g white chocolate
• 100 g whipped cream)

Raspberry Red Currant disk

• 200g red currant
• 200g raspberries
• 2g Agar
• 125g sugar

Chocolate Sponge

• 60 g egg yolk
• 35 g sugar
• 120 g Eggwhite
• 40g sugar
• 30 g cacao
• 1 pinch Salt

Raspberry mousse

• 200g raspberry sauce(400g  frozen raspberries cooked and passed through a sieve)
• 6g Agar
• 75g Milk
• 250g white chocolate
• 400g Yoghurt (10% Fat)
• 300g cream
• 100g sugar

Raspberry Jelly

• 50g Water
• 0,5g Agar
• 30g sugar
• 50g raspberry sauce

Dekoration

• white chocolate shavings
• chocolate rolls

For the cream cheese filling prepare a small cake ring (20 cm diameter). Bring milk, sugar and agar to boil and boil for 2 min.Stir in the chocolate and let stand for 3-5 min and stir until the chocolate melts. Stir in the cream cheese in small portions and fold in the whipped cream. Fill into the small cake ring and let set for about 1 hour in the fridge.

For the Raspberry Red Currant disk bring all ingredients to boil and boil for 2 min. Fill into a shallow bowl and let set for about 1 hour in the fridge.

Prepare the sponge. Whip egg yolk with sugar until white and frothy. Whip egg white and sugar to soft peaks. Sift the cacao over the egg yolk and fold it in together with the whipped egg white. Fill in a Springform with 26 cm Diameter. Bake at 160°C for 12 min. Let cool

Prepare a cake ring with 26 cm. Place the Sponge on the bottom and stack the fruit disk and the cream cheese filling in the middle.

Head the raspberry puree with agar and milk until it starts boiling. Boil for another 2 min.Stir in the chocolate and let stand for 3-5 min. Stir until the chocolate melts. Warm the yoghurt to 35°C and fold in the raspberry mixture.   Let cool down to 35°C.  Whip the cream . Fold it into the mousse. Pour the mousse in the prepared cake ring. Let set for about 1 hour in the fridge.

Raspberry Jelly: Bring , water and agar and cook for 2 min. Mix in the raspberry sauce and pour on the top of the torte. Place in the fridge until serving (at least 3 hours). Decorate with chocolate prior to serving.