Charlotte with Yogurt and Berries

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Charlotte with Yogurt and Berries
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Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Calories:
1292
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,292 cal.(62 %)
Protein34 g(35 %)
Fat84 g(72 %)
Carbohydrates99 g(66 %)
Sugar added72 g(288 %)
Roughage11.2 g(37 %)
Vitamin A0.8 mg(100 %)
Vitamin D4.2 μg(21 %)
Vitamin E15.4 mg(128 %)
Vitamin K29 μg(48 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin9.6 mg(80 %)
Vitamin B₆0.3 mg(21 %)
Folate164 μg(55 %)
Pantothenic acid3.2 mg(53 %)
Biotin42 μg(93 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C60 mg(63 %)
Potassium1,020 mg(26 %)
Calcium303 mg(30 %)
Magnesium157 mg(52 %)
Iron6.8 mg(45 %)
Iodine20 μg(10 %)
Zinc4.4 mg(55 %)
Saturated fatty acids31.2 g
Uric acid58 mg
Cholesterol640 mg
Complete sugar90 g

Ingredients

for
4
For the cake base
For the dough (box-shaped form, 28 cm or approximately 11 inches)
150 grams peeled almonds (ground)
150 grams powdered sugar
40 grams Pastry flour
4 eggs
30 grams butter
4 egg whites
For the filling
4 egg yolks
80 grams sugar
250 grams Yogurt (0.1% fat)
60 grams powdered sugar
250 grams Whipped cream
250 grams Blueberries
150 grams Strawberries
For the garnish
150 grams Whipped cream
150 grams Strawberries
80 grams chopped Pistachio
How healthy are the main ingredients?
Whipped creamBlueberryalmondStrawberryWhipped creamsugar

Preparation steps

1.

For the cake base, line a baking sheet with parchment paper. Mix together the almonds, powdered sugar and flour in a bowl. Beat egg yolks until light and frothy and mix with almond mixture. Melt the butter and let cool. Beat the egg whites with sugar until very stiff. Fold together the butter, egg yolk mixture, and egg whites and spread the batter on the baking sheet. Bake at 225°C (approximately 425°F) for 8 minutes. Remove cake from the baking sheet and allow to cool.

2.

For the filling, beat the egg yolks with sugar over a hot water bath until foamy and allow to cool. Mix yogurt with powdered sugar and fold into the eggs. Whip cream until stiff and fold into yogurt mixture. Rinse berries, pat dry and fold into the mixture. Grease the box-shaped form and line with plastic wrap. Trim the cake so that it fits in the base and sides of the form and place inside, lining the edges. Pour in the yogurt mixture and cover the form. Place in the freezer overnight.

3.

For the garnish, whip the cream. Turn out the charlotte and coat the top and sides with whipped cream. Rinse and halve some strawberries. Decorate with charlotte with berries and pistachios, slice and serve.