Biscuit Cake

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Biscuit Cake
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Health Score:
35 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
1578
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,578 cal.(75 %)
Protein49 g(50 %)
Fat32 g(28 %)
Carbohydrates270 g(180 %)
Sugar added150 g(600 %)
Roughage3.3 g(11 %)
Vitamin A0.9 mg(113 %)
Vitamin D9.7 μg(49 %)
Vitamin E6.6 mg(55 %)
Vitamin K29.7 μg(50 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂1.4 mg(127 %)
Niacin12.8 mg(107 %)
Vitamin B₆0.3 mg(21 %)
Folate254 μg(85 %)
Pantothenic acid5.5 mg(92 %)
Biotin84.5 μg(188 %)
Vitamin B₁₂6.3 μg(210 %)
Vitamin C0 mg(0 %)
Potassium660 mg(17 %)
Calcium180 mg(18 %)
Magnesium51 mg(17 %)
Iron7.3 mg(49 %)
Iodine40 μg(20 %)
Zinc5.8 mg(73 %)
Saturated fatty acids9.1 g
Uric acid57 mg
Cholesterol1,307 mg
Complete sugar155 g

Ingredients

for
1
Ingredients
6 eggs
1 pinch salt
150 grams sugar
100 grams Pastry flour
50 grams cornstarch
How healthy are the main ingredients?
sugareggsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a springform pan with parchment paper.

2.

Separate the eggs. Beat the egg whites and salt to soft peaks. Gradually whisk in the sugar, beating to stiff peaks. Gently whisk in the egg yolks. Mix the flour with the cornstarch then gently fold in. Transfer to prepared pan and bake for about 35 minutes, or until a skewer inserted in the center comes out clean. 

3.

Remove the cake from the oven and let cool briefly. Loosen the edges with a knife then remove the ring from the springform pan. Invert the cake onto a wire rack, remove the parchment paper and let cool completely.

4.

Cut cake into layers or fill according to recipe directions.