Canned Fruit Torte

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Canned Fruit Torte
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Health Score:
Health Score
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
440
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie440 kcal(21 %)
Protein7.95 g(8 %)
Fat32.53 g(28 %)
Carbohydrates29.56 g(20 %)
Sugar added16.77 g(67 %)
Roughage0.56 g(2 %)
Vitamin A319.5 mg(39,938 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.3 mg(19 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.29 mg(26 %)
Niacin1.55 mg(13 %)
Vitamin B₆0.06 mg(4 %)
Folate24.35 μg(8 %)
Pantothenic acid0.56 mg(9 %)
Biotin2.35 μg(5 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C2.87 mg(3 %)
Potassium219.71 mg(5 %)
Calcium99.6 mg(10 %)
Magnesium23.26 mg(8 %)
Iron0.99 mg(7 %)
Iodine19.35 μg(10 %)
Zinc0.71 mg(9 %)
Saturated fatty acids18.71 g
Cholesterol156.11 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2 ⅔ cups
low-fat cream cheese
cup
2 tablespoons
1 ½ teaspoons
1 ½ teaspoons
2
large eggs
1
large egg yolk
cup
low-fat Sour cream
2 cups
canned Peach slice (drained)
¼ cup

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line the base and sides of a 7 inch springform cake tin with parchment paper.
2.
Beat the low-fat cream cheese in a large mixing bowl using an electric hand held whisk until smooth and creamy, usually 2 minutes. Add the caster sugar and the plain flour and mix again for 1 minute. Add the vanilla extract and lemon juice and then the eggs and egg yolk, one at a time, beating between additions. Add the low-fat sour cream and mix until smooth.
3.
Fold in the peach slices at this point. Pour into the lined tin and tap gently on the side to release any trapped air bubbles.
4.
Transfer to a baking sheet and bake for 10 minutes before reducing the temperature to 110°C (90 fan) | 225°F | gas 0.25. Bake for a further 20 minutes then turn off the oven, allowing the cheesecake to sit in the oven for 2 hours. Remove from the oven once cool and chill for 2 hours.
5.
When ready to serve, release the cheesecake from the springform tin and sprinkle most of the grated chocolate evenly on the surface. Cut into portions using a hot, sharp knife. Transfer to serving plates and sprinkle a little more grated chocolate on top and around.