Celebration Gateau with Coconut

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Celebration Gateau with Coconut
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
599
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie599 kcal(29 %)
Protein11.33 g(12 %)
Fat37.43 g(32 %)
Carbohydrates57.57 g(38 %)
Sugar added19.09 g(76 %)
Roughage3.08 g(10 %)
Vitamin A251.17 mg(31,396 %)
Vitamin D1.45 μg(7 %)
Vitamin E3.43 mg(29 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.02 mg(1 %)
Folate52.38 μg(17 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.25 μg(1 %)
Vitamin B₁₂0.91 μg(30 %)
Vitamin C2.12 mg(2 %)
Potassium78.89 mg(2 %)
Calcium139.37 mg(14 %)
Magnesium3.88 mg(1 %)
Iron1.31 mg(9 %)
Iodine41.12 μg(21 %)
Zinc0.12 mg(2 %)
Saturated fatty acids25.03 g
Cholesterol173.27 mg

Ingredients

for
1
For the sponge
8 eggs (separated)
1 dash lemon juice
cup caster sugar
1.333 cups all-purpose flour
1 teaspoon Baking powder
For the garnish
2 cups finely Shredded coconut
cup Candied cherry (chopped)
3 tablespoons Grenadine
For the cream
cup low-fat Quark (drained)
cup Mascarpone
cup Yogurt (1.5 % fat)
cup cream (min. 30 % fat)
4 tablespoons finely Shredded coconut
½ lemon (juice squeezed)
cup Candied cherry (chopped)
2 tablespoons sugar
How healthy are the main ingredients?
YogurtMascarponesugaregglemon
Preparation

Kitchen utensils

1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Salad spinner, 1 Coarse grater

Preparation steps

1.
Preheat the oven to 200°C (180° fan) 400F, gas 6.
2.
For the sponge: Beat the egg whites with the lemon juice until stiff. Gradually add the sugar while stirring and beat until stiff and glossy.
3.
Beat the egg yolks. Sift the flour with the baking powder. Fold the flour and egg yolks alternately into the egg whites to make a smooth, light mixture.
4.
Butter the base of the pan and dust with flour. Spoon in the dough and bake for approx. 50 minutes (test with a toothpick: if it comes out clean, the cake is done). If necessary, cover with aluminum foil to prevent the cake browning too much.
5.
Let the cake cool in the pan. Then take out and cut through horizontally three times.
6.
For the garnish: mix the coconut with the cherries and the grenadine syrup. Let soak.
7.
For the cream: mix the quark, mascarpone and yogurt until smooth. Whip the cream until stiff and fold in. Add the coconut. Stir in the lemon juice with the sugar and the cherries (more sugar may be used if preferred).
8.
Spread half the cream smoothly on three of the four cake bases and set the bases one on top of the other, with the fourth as a lid on top. Press down lightly. Spread the rest of the cream on the top and sides of the cake. Sprinkle with the pink coconut garnish.
9.
Chill for approx. 2 hours before serving.