Belgian Gourmet Gateau

Name: Belgian Gourmet Gateau
Total time: 1 h 5 min
Yield: 8
Cuisine: Belgian, European
Ingredients: 5 large egg whites; 0.75 cup caster sugar; 2 cups ground almonds; 0.333 cup plain flour; 1 cup unsalted butter; 2 cups powdered sugar; 1 tablespoon vanilla extract; 0.5 cup powdered sugar; 2.5 cups Coconut flakes

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Difficulty:

moderate

Difficulty

Preparation:

1 hr 5 min.

Preparation

Calories:

788

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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

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Preparation steps

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.

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.

Combine the remaining caster sugar with the ground almonds and flour in a large mixing bowl.

Fold into the egg white mixture working quickly and gently. Divide between the two tins and smooth their tops.

Bake for 20-25 minutes until firm.

Remove from the oven and turn out onto a wire rack to let cool.

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.

Arrange the larger sponge on a serving plate and top with the buttercream, smoothing evenly on top.

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.