Cake Wreath with Raspberries and Lemon Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 112 mg | (3 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the pastry
- 125 milliliters water
- 25 grams butter
- 1 pinch salt
- 90 grams Pastry flour
- 2 medium eggs
- For the lemon cream
- 400 grams Whipped cream
- 30 grams powdered sugar
- 1 packet Vanilla sugar
- 2 packets whipped cream stabilizer
- 4 Tbsps lemon juice
- 250 grams Raspberries
- To garnish
- powdered sugar (for dusting)
- some Lemon balm
Preparation steps
1. For the pastry, place water, butter and salt in a saucepan and heat. Pour in flour all at once and mix until a white film forms on the pot bottom. Set aside pot and stir 1 egg in immediately. Move dough to a mixing bowl and stir in remaining egg. Allow dough to cool.
2. Place the dough into a piping bag with a large star tip (size 15) and draw a wreath on a lined baking sheet. Place in preheated oven at 225°C (approximately 450°F) convection. Pour a cup of cold water on oven floor and close oven door immediately. Bake for approximately 25 minutes until golden brown.
3. After baking, immediately cut top of shape with scissors or a sharp knife and let cool on a wire rack.
4. For the icing, whip together powdered sugar, vanilla sugar and whipping cream until stiff. Season with lemon juice.
5. Pick raspberries. Spread half of raspberries on bottom part of cake and pipe with lemon cream. Stick remaining raspberries into cream. Cut top of cake into triangles and stick into the cream. To garnish, dust wreath with powdered sugar and garnish with lemon balm. Serve.
