This sweet cut has far less in it than some people suspect. Because it contains very little fat and, thanks to the raspberries, provides a lot of fibre which has a positive effect on cholesterol levels.
Even more intestine-healthy fibre is brought into play if you replace half of the flour with wholemeal flour.
(Percentage of daily recommendation)
|Calorie||335 kcal||(16 %)|
|Protein||8 g||(8 %)|
|Fat||6 g||(5 %)|
|Carbohydrates||59 g||(39 %)|
|Sugar added||22 g||(88 %)|
|Roughage||6.5 g||(22 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||1.2 μg||(6 %)|
|Vitamin E||1.8 mg||(15 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||2.3 mg||(19 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||42 μg||(14 %)|
|Pantothenic acid||0.9 mg||(15 %)|
|Biotin||13 μg||(29 %)|
|Vitamin B₁₂||0.8 μg||(27 %)|
|Vitamin C||21 mg||(22 %)|
|Potassium||382 mg||(10 %)|
|Calcium||83 mg||(8 %)|
|Magnesium||55 mg||(18 %)|
|Iron||2.5 mg||(17 %)|
|Iodine||5 μg||(3 %)|
|Zinc||1.3 mg||(16 %)|
|Saturated fatty acids||2 g|
|Uric acid||34 mg|
- 4 eggs
- 4 ounces cane sugar (plus 2 tablespoons sugar for sprinkling)
- 3 ounces Pastry flour
- 1 ounce cocoa powder
- ¼ cup Orange juice (To taste; freshly squeezed)
- 2 tablespoons Orange liqueur (or 2 tablespoons orange juice)
- 14 ounces Raspberries
- 5 tablespoons Raspberry jelly
- 1 cup red Grape juice
- 1 pinch red Pie glaze
Separate eggs. Beat egg whites and 1 pinch of salt with a hand mixer until stiff.
Beat yolks with 100 grams (approximately 1/2 cup) of sugar and 2 tablespoons hot water until very creamy.
Mix and sift flour and cocoa. Alternately combine whipped egg whites and flour mixture with the egg yolk mixture.
Line a baking sheet (30 x 40 cm) (approximately 11 x 16 inches) with parchment paper. Spread the dough on the paper. Bake in preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection oven 350°F) on the 2nd rack from the bottom for 12 minutes. Invert baked cake on a rack and allow to cool.
Remove parchment paper from cake. Drizzle orange liqueur over cake. Cut cake lengthwise into 3 strips. Rinse raspberries, drain in a sieve and reserve.
Brush surface of the cake slices with raspberry jelly.
Place cake slices on top of each other. Place the raspberries on top.
Preparing glaze according to package directions, and combine with grape juice and remaining sugar. Drizzle over the raspberries. Chill for 2 hours, then cut cake into slices.