Citrus-Topped Cake

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Citrus-Topped Cake
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
284
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie284 kcal(14 %)
Protein6 g(6 %)
Fat4.75 g(4 %)
Carbohydrates55.76 g(37 %)
Sugar added9.36 g(37 %)
Roughage1.89 g(6 %)
Vitamin A129.58 mg(16,198 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.86 mg(7 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.28 mg(25 %)
Niacin2.67 mg(22 %)
Vitamin B₆0.11 mg(8 %)
Folate52.8 μg(18 %)
Pantothenic acid0.79 mg(13 %)
Biotin3.99 μg(9 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C38.23 mg(40 %)
Potassium284.93 mg(7 %)
Calcium110.72 mg(11 %)
Magnesium19.46 mg(6 %)
Iron1.96 mg(13 %)
Iodine17 μg(9 %)
Zinc0.7 mg(9 %)
Saturated fatty acids1.67 g
Cholesterol141.11 mg

Ingredients

for
8
For the cake
2 Oranges
1 Mandarin orange
2 Kiwi
150 grams Apricot
1 premade Sponge cake base (preferably baked in a fluted tart pan)
For the cream
¼ liter milk
½ Vanilla bean
3 egg yolks
75 grams sugar
How healthy are the main ingredients?
ApricotsugarOrangeKiwi

Preparation steps

1.

For the cake: Peel orange and cut crosswise into slices, peel tangerine and fillet. Peel kiwi and cut into slices.

For the cream: Slit vanilla pod and scrape out seeds. Combine seeds with milk and bring to a boil, simmer for 10 minutes. Whip egg yolks with sugar until frothy and slowly add milk, stirring constantly. Simmer until cream thickens and cool in ice water bath, whisking occasionally. 

2.

Spread pie crust with cooled cream and arrange fruit decoratively on top. Serve immediately.