Orange Cream Meringue
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 238 mg | (6 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the batter
- 275 grams soft butter
- 270 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 7 medium eggs
- 400 grams Pastry flour
- Vanilla sugar
- 50 grams slivered almonds
- For the filling
- 2 Oranges
- 500 milliliters Whipped cream
- 6 tsps instant gelatin
- 40 grams powdered sugar
- 2 packets Vanilla sugar
- powdered sugar (for dusting)
Preparation steps
Cream butter. Gradually stir in 150 g (approximately 2/3 cup) sugar, vanilla sugar, salt and 4 eggs. Separate remaining eggs, placing whites in a large mixing bowl and stirring yolks into the batter. Mix flour with baking powder, sift and stir quickly into the batter. Spread out batter on a lined baking tray. Bake in preheated oven at 180°C (approximately 350°F) for about 15 minutes.
Beat egg whites beat until stiff, gradually adding the remaining sugar. Spread meringue on the baking tray and sprinkle with almonds. Bake 15-20 minutes more, until meringue is light brown. Let cool, then cut into 24 equal pieces. Rinse oranges in hot water, pat dry and set aside peel for garnish. Separate orange wedges from membranes.
Reserve the 12 best-looking pieces for garnish. Cut remaining orange segments into small pieces and drain on paper towel. Cream with instant gelatin until stiff. Stir in powdered sugar and vanilla sugar. Fold in orange pieces. Divide orange cream on 12 pieces of cake and place the other pieces of cake on it. Chill briefly in refrigerator. Dust slices with powdered sugar and serve garnished with peel and the remaining orange segments.
