Berry and Chocolate Gateau

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Berry and Chocolate Gateau
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Health Score:
5,3 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
379
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie379 kcal(18 %)
Protein6.29 g(6 %)
Fat21.66 g(19 %)
Carbohydrates42.06 g(28 %)
Sugar added15.37 g(61 %)
Roughage2.04 g(7 %)
Vitamin A97.34 mg(12,168 %)
Vitamin D0.44 μg(2 %)
Vitamin E4.13 mg(34 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.32 mg(29 %)
Niacin1.96 mg(16 %)
Vitamin B₆0.04 mg(3 %)
Folate36.77 μg(12 %)
Pantothenic acid0.29 mg(5 %)
Biotin7.83 μg(17 %)
Vitamin B₁₂0.38 μg(13 %)
Vitamin C3 mg(3 %)
Potassium186.58 mg(5 %)
Calcium136.98 mg(14 %)
Magnesium40.79 mg(14 %)
Iron1.17 mg(8 %)
Iodine12.02 μg(6 %)
Zinc0.71 mg(9 %)
Saturated fatty acids9.72 g
Cholesterol54.83 mg

Ingredients

for
1
For the cake
2 eggs
½ teaspoon vanilla extract
cup sugar
1 cup all-purpose flour
2 teaspoons Baking powder
4 tablespoons butter (melted and cooled)
cup milk
For the topping
¼ cup butter
¼ cup sugar
1 cup chopped almonds
1 tablespoon plain flour
2 teaspoons milk
1 pinch cinnamon
¼ teaspoon grated lemon zest
1 cup Raspberries
powdered sugar
For the chocolate frill
9 ounces white chocolate
1 tablespoon Apricot Jam (warmed)
How healthy are the main ingredients?
almondRaspberrysugarsugareggcinnamon

Preparation steps

1.
For the cake: heat the oven to 170°C (150° fan) 325°F gas 3. Grease a 22cm|8 1/2" deep springform cake tin and line the base with non-stick baking paper.
2.
Beat the eggs, vanilla, and sugar together until thick and creamy.
3.
Sift in the flour and baking powder and gently stir into the mixture with the milk until blended. Drizzle in the butter and stir to incorporate.
4.
Pour into the tin and bake for 25 minutes.
5.
For the topping: melt the butter in a pan. Add the almonds and toast until aromatic. Add the sugar, flour, milk, cinnamon and lemon zest and stir well.
6.
Remove the cake from the oven and carefully pour the almond topping on top of the cake, spreading it so that it covers all the cake. Return to the oven and bake for a further 10-15 minutes. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
Place on a serving plate and arrange the raspberries on top. Sift a little icing sugar over the top.
8.
For the chocolate frill: cut a strip of acetate or greaseproof paper long enough to go round the sides of the cake and wide enough to come about 4cm|1 1/2"above the cake.
9.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water, until the chocolate has melted. Remove from the heat and stir until smooth.
10.
Spread the chocolate evenly over the acetate. Set aside to cool until no longer runny, but still sticky when pressed with a finger.
11.
Brush the sides of the cake with the warmed jam.
12.
Press the chocolate gently around the cake, carefully pinching it into loose pleats where it extends above the cake. Leave to set, then carefully peel away the acetate or paper.