Biscuit Cake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,578 cal. | (75 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 270 g | (180 %) | ||
| Sugar added | 150 g | (600 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 9.7 μg | (49 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 5.5 mg | (92 %) | ||
| Biotin | 84.5 μg | (188 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 1,307 mg | |||
| Complete sugar | 155 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 6 eggs
- 1 pinch salt
- 150 grams sugar
- 100 grams Pastry flour
- 50 grams cornstarch
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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