Belgian Gourmet Gateau

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Belgian Gourmet Gateau
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
788
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie788 kcal(38 %)
Protein11.46 g(12 %)
Fat53.71 g(46 %)
Carbohydrates72.96 g(49 %)
Sugar added55.54 g(222 %)
Roughage6.26 g(21 %)
Vitamin A197.98 mg(24,748 %)
Vitamin D0 μg(0 %)
Vitamin E8.91 mg(74 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.53 mg(48 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.05 mg(4 %)
Folate21.65 μg(7 %)
Pantothenic acid0.19 mg(3 %)
Biotin23.59 μg(52 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C0 mg(0 %)
Potassium291.68 mg(7 %)
Calcium102.05 mg(10 %)
Magnesium100.45 mg(33 %)
Iron1.84 mg(12 %)
Iodine12.01 μg(6 %)
Zinc1.21 mg(15 %)
Saturated fatty acids27.01 g
Cholesterol61.06 mg
Author of this recipe:

Ingredients

for
8
For the sponge cake
5
¾ cup
2 cups
ground almonds
0.333 cup
plain flour
For the buttercream filling
1 cup
2 cups
1 tablespoon
For the garnish
½ cup
2 ½ cups

Preparation 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.