Biscuit Cake

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Biscuit Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
377
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie377 kcal(18 %)
Protein11.29 g(12 %)
Fat5.7 g(5 %)
Carbohydrates68.07 g(45 %)
Sugar added37.42 g(150 %)
Roughage0 g(0 %)
Vitamin A198.2 mg(24,775 %)
Vitamin D2.64 μg(13 %)
Vitamin E6.6 mg(55 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.41 mg(37 %)
Niacin0.67 mg(6 %)
Vitamin B₆0 mg(0 %)
Folate52.8 μg(18 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂1.65 μg(55 %)
Vitamin C0 mg(0 %)
Potassium76.25 mg(2 %)
Calcium17.65 mg(2 %)
Magnesium0.39 mg(0 %)
Iron0.98 mg(7 %)
Iodine79.2 μg(40 %)
Zinc0.01 mg(0 %)
Saturated fatty acids1.32 g
Cholesterol231 mg

Ingredients

for
1
Ingredients
6
1 pinch
150 grams
100 grams
50 grams

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. 

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