Apricot Cake
(1 vote)
(1 vote)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
620
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 461 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the flan
- 400 grams ripe Apricot
- butter (for greasing)
- 1 Vanilla bean
- 350 milliliters Whipped cream (at least 30% fat content)
- 100 milliliters milk
- 50 grams sugar
- 3 egg yolks
- 2 eggs
- Also
- 150 milliliters Whipped cream (at least 30% fat content)
- mint (for garnish)
Preparation steps
1.
Rinse apricots. Cut in half and remove pits. Grease a 20 cm (approximately 8 inches) tart tin with butter. Preheat the oven to 140 ° C (approximately 300 ° F). Slice vanilla bean and scrape contents into a saucepan. Add heavy cream, milk and 2 tablespoons sugar and bring to a boil.
2.
Mix egg yolks and eggs with remaining sugar until fluffy and smooth. Stir in vanilla mixture and pour through a fine sieve. Pour mixture into tart tin, top with apricot halves with the cut side down and sprinkle with 1/2 tablespoon sugar.
3.
Place tin in a water bath and bake for about 45 minutes. Whip heavy cream. Cool flan. Top with whipped cream and mint leaves. Cut to serve.
