Berry Cake Slice
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
1526
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,526 cal. | (73 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 76 g | (66 %) | ||
| Carbohydrates | 177 g | (118 %) | ||
| Sugar added | 80 g | (320 %) | ||
| Roughage | 10.3 g | (34 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 257 μg | (86 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 48.1 μg | (107 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 307 mg | (31 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 41.2 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 604 mg | |||
| Complete sugar | 108 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 0.333 cup caster sugar
- 2 eggs
- ¾ cup all-purpose flour
- 1 Tbsp warm water
How healthy are the main ingredients?
eggPreparation steps
1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm|8" deep cake tin and line the base with non-stick baking paper.
2.
Place the eggs and sugar in a heatproof bowl over a pan of simmering (not boiling) water and whisk until the mixture is thick, creamy and leaves a trail. Sift in the flour and fold in gently with the water.
3.
Pour the mixture into the tin and spread level. Bake for 20-25 minutes until springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the filling and topping: whisk the cream until thick.
5.
Cut the cake in half horizontally and spread with a layer of cream. Scatter the berries on top and place the remaining cake half on top. Spread with the remaining cream and decorate with flowers and berries.
