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Erdbeer-Rhabarber-Torte mit Schokoladenbiskuit und Mascarpone-Topfencreme
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Ingredients
Feines Schokoladenbiskuit (am Vortag zubereiten)
- 120 g Weizenmehl, glatt
- 35 g Maisstärke
- 35 g Kakaopulver (Backkakao)
- ¾ TL Backpulver
- 5 Eier (Größe M)
- 180 g Feinkristallzucker
- 10 g Vanillezucker (optional)
- 1 Prise Salz
- 40 g Butter
Erdbeer-Rhabarber Ragout
- 2 Bio-Zitronen
- 110 g Zucker
- 50 g Wasser, kalt
- 1 Päckchen Vanillepuddingpulver (ca. 37 g)
- 300 g Rhabarber, geputzt, gewaschen, in Stücken (2 cm), Schalen für die Deko aufheben
- 100 g Wasser
- 10 g Vanillezucker
- 1 Prise Zimt, gemahlen
- 200 g Erdbeeren, entkelcht
Mascarpone-Topfencreme und Fertigstellung
- 500 g Mascarpone
- 250 g Topfen, 20% Fett
- 50 g Schlagobers
- 200 g Erdbeermarmelade
- 1 EL Milch (optional)
- 250 g Erdbeeren, mit Grün, halbiert
- Nutrition
- per 1 Stück
- Calories
- 2040 kJ / 487 kcal
- Protein
- 12 g
- Carbohydrates
- 54 g
- Fat
- 25 g
- Saturated fat
- 16 g
- Fiber
- 4 g
- Sodium
- 254 mg
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