Carrot Cake with Vanilla Topping and Strawberries

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Carrot Cake with Vanilla Topping and Strawberries
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Health Score:
60 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie323 cal.(15 %)
Protein7 g(7 %)
Fat20 g(17 %)
Carbohydrates28 g(19 %)
Sugar added15 g(60 %)
Roughage2.9 g(10 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.6 μg(3 %)
Vitamin E4.4 mg(37 %)
Vitamin K6.3 μg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate33 μg(11 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C15 mg(16 %)
Potassium275 mg(7 %)
Calcium64 mg(6 %)
Magnesium43 mg(14 %)
Iron1.1 mg(7 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids8.4 g
Uric acid18 mg
Cholesterol84 mg
Complete sugar21 g

Ingredients

for
16
For the batter
300 grams carrots
4 medium-sized eggs
salt
150 grams sugar
grated zest of 1 organic lemons
200 grams ground almonds
100 grams Pastry flour
1 tsp Baking powder
For the topping
400 milliliters milk
1 packet vanilla pudding mix
4 Tbsps sugar
200 grams butter (room temperature)
For decorating
2 Tbsps Almond slivers
350 grams Strawberries
2 Tbsps Strawberry Jam
How healthy are the main ingredients?
Strawberrycarrotalmondsugarsugaregg

Preparation steps

1.

For the batter, peel carrots, finely grate and pat dry with paper towels. Separate eggs. Mix egg whites and 1 pinch of salt and gradually sprinkle in 75 g (approximately 1/3 cup) sugar and mix until stiff. Beat egg yolks, lemon zest and remaining sugar until creamy for about 5 minutes. Fold grated carrots into egg yolk mixture, then fold in egg white mixture. Mix ground almonds, flour and baking powder in a bowl and fold into batter.

2.

Line the bottom of a springform pan (26 cm diameter) (approximately 10 inches) with parchment paper. Spread batter in pan until smooth. Bake in preheated oven at 175°C (fan: 155°C, gas mark 2-3) (approximately 350°F) for about 35 minutes. Place on a baking rack and let cool in pan.

3.

For the topping, remove 100 ml (approximately 1/3 cup) milk and mix with pudding powder. Heat remaining milk and sugar in a saucepan and bring to a boil. Stir pudding-milk mixture into sugar-milk mixture and bring to a boil again, while stirring. Pour pudding into a bowl and cover with plastic wrap. Let cool. Mix butter until creamy, then mix pudding by tablespoon into butter, while stirring vigorously.

4.

Remove cake from pan and place on a plate. Spread vanilla topping evenly over surface of cake. Refrigerate until well-chilled. Toast almonds in a dry pan. Rinse strawberries, drain and pat dry. Halve strawberries, if desired. Decoratively arrange strawberries over vanilla topping. In a small saucepan, heat jam over low heat and stir until melted. Let cool briefly. Brush jam over strawberries to coat. Sprinkle with almonds. To serve, cut into pieces.