Cassata with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,282 cal. | (61 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 106 g | (91 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 41.5 μg | (69 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 306 mg | (31 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 50.8 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 210 mg | |||
| Complete sugar | 58 g |
Ingredients
- For garnishing
- 50 milliliters Whipped cream
- 120 grams small Strawberries
- 50 grams Blueberries
- white Sugar pearls
- For the cream
- 1 organic lemon (juiced and zested)
- 200 milliliters Whipped cream
- 50 grams chopped Pistachio
Preparation steps
Line springform pan with parchment paper.
For the cake base: separate eggs. Beat egg whites with salt and sugar until stiff. Whisk egg yolks and fold into whites. Combine flour with baking powder and cocoa, sift over egg mixture and fold. Pour mixture into prepared pan and smooth. Bake in preheated oven at 200°C (approximately 400°F) for about 20 minutes (inserted toothpick should come out clean). Remove from the pan and cool slightly. Remove from the pan and cool completely on a wire rack.
For the cream: chop candied fruit. Combine ricotta with maraschino, powdered sugar, lemon juice and zest, whisk intil smooth. Whip cream until stiff and fold together with fruit and pistachios into ricotta mixture. Place cake base into a cake ring. Spread cream on top and smooth. Freeze for 4 hours.
Take out of the freezer about 10 minutes before serving and remove cake ring. Beat cream until half-stiff and spread onto cake. Clean and rinse berries, pat dry and arrange decoratively on the cake. Sprinkle with sugar pearls and serve.
