Belgian Gourmet Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
788
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 788 kcal | (38 %) | ||
| Protein | 11.46 g | (12 %) | ||
| Fat | 53.71 g | (46 %) | ||
| Carbohydrates | 72.96 g | (49 %) | ||
| Sugar added | 55.54 g | (222 %) | ||
| Roughage | 6.26 g | (21 %) |
more nutritional values
| Vitamin A | 197.98 mg | (24,748 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.91 mg | (74 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 21.65 μg | (7 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 23.59 μg | (52 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 291.68 mg | (7 %) | ||
| Calcium | 102.05 mg | (10 %) | ||
| Magnesium | 100.45 mg | (33 %) | ||
| Iron | 1.84 mg | (12 %) | ||
| Iodine | 12.01 μg | (6 %) | ||
| Zinc | 1.21 mg | (15 %) | ||
| Saturated fatty acids | 27.01 g | |||
| Cholesterol | 61.06 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the sponge cake
- 5 large egg whites
- ¾ cup caster sugar
- 2 cups ground almonds
- 0.333 cup plain flour
- For the buttercream filling
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- For the garnish
- ½ cup powdered sugar
- 2 ½ cups Coconut flakes
How healthy are the main ingredients?
almondPreparation steps
1.
Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease and line one 8” and one 7” cake tin with oil and greaseproof paper.
2.
Whisk the egg whites in a large mixing bowl lightly before adding 40 g of caster sugar. Keep whisking until the egg whites are stiff.
3.
Combine the remaining caster sugar with the ground almonds and flour in a large mixing bowl.
4.
Fold into the egg white mixture working quickly and gently. Divide between the two tins and smooth their tops.
5.
Bake for 20-25 minutes until firm.
6.
Remove from the oven and turn out onto a wire rack to let cool.
7.
Prepare the buttercream by beating together the butter and vanilla extract until soft in a large mixing bowl. Add the icing sugar a little at a time, beating between additions, until incorporated and smooth.
8.
Arrange the larger sponge on a serving plate and top with the buttercream, smoothing evenly on top.
9.
Sandwich the smaller sponge on top, and use a sharp bread knife to trim the edges until you have a tapered, even shape to the cake.
10.
Dust the top liberally with icing sugar and arrange the coconut flakes on top before serving.
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