Blueberry Almond Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,642 cal. | (364 %) | ||
| Protein | 149 g | (152 %) | ||
| Fat | 548 g | (472 %) | ||
| Carbohydrates | 535 g | (357 %) | ||
| Sugar added | 259 g | (1,036 %) | ||
| Roughage | 51.4 g | (171 %) |
| Vitamin A | 4.3 mg | (538 %) | ||
| Vitamin D | 13 μg | (65 %) | ||
| Vitamin E | 84.6 mg | (705 %) | ||
| Vitamin K | 70.9 μg | (118 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 39.1 mg | (326 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 377 μg | (126 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 74.5 μg | (166 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 3,499 mg | (87 %) | ||
| Calcium | 1,049 mg | (105 %) | ||
| Magnesium | 686 mg | (229 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 514 μg | (257 %) | ||
| Zinc | 14.8 mg | (185 %) | ||
| Saturated fatty acids | 267.5 g | |||
| Uric acid | 301 mg | |||
| Cholesterol | 1,938 mg | |||
| Complete sugar | 319 g |
Ingredients
- For the dough
- 200 grams butter
- 200 grams sugar
- 1 tsp Lemon peel
- 4 eggs
- 300 grams Pastry flour
- 1 ½ tsps Baking powder
- 100 grams ground almonds
- butter (for greasing)
- For the cream
- 300 grams Blueberries
- 6 Tbsps powdered sugar
- 250 grams Mascarpone
- 6 sheets white gelatin
- 350 milliliters Whipped cream
- For the garnish
- 150 grams roasted slivered almonds
Preparation steps
For the dough: Preheat the oven to 180°C (approximately 350°F).
Cream butter, sugar and lemon zest. Gradually add eggs. Combine a pinch of salt, flour, baking powder and nuts. Fold into dough. Pour dough into a buttered springform pan, smooth and bake for 45-60 minutes.
For the cream: Rinse blueberries and drain well. Combine 2/3 of the berries with 2 tablespoons powdered sugar. Mash and mix with mascarpone. Soften gelatin in cold water and dissolve in a saucepan over low heat with 2 tablespoons of the blueberry cream. Stir into remaining blueberry cream. Beat cream with remaining powdered sugar until stiff and fold half of it into blueberry cream.
Remove cake from the oven, let cool, loosen from pan, cool completely and cut in half horizontally. Place bottom layer on a cake plate. Add a cake ring and top with blueberry cream. Add second layer of cake, press lightly and chill for 2 hours.
Remove cake ring. Spread remaining whipped cream onto cake and sprinkle with almonds. Slice and serve with remaining blueberries.
