Classic Cream and Jam Cakes

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Classic Cream and Jam Cakes
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Health Score:
4,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
1780
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,780 kcal(85 %)
Protein17.1 g(17 %)
Fat88.02 g(76 %)
Carbohydrates233.69 g(156 %)
Sugar added135.53 g(542 %)
Roughage0 g(0 %)
Vitamin A903.84 mg(112,980 %)
Vitamin D2.67 μg(13 %)
Vitamin E9.05 mg(75 %)
Vitamin B₁0.57 mg(57 %)
Vitamin B₂0.75 mg(68 %)
Niacin6.78 mg(57 %)
Vitamin B₆0.04 mg(3 %)
Folate219.7 μg(73 %)
Pantothenic acid0.48 mg(8 %)
Biotin0.87 μg(2 %)
Vitamin B₁₂1.84 μg(61 %)
Vitamin C0 mg(0 %)
Potassium131.34 mg(3 %)
Calcium307.34 mg(31 %)
Magnesium17.94 mg(6 %)
Iron3.99 mg(27 %)
Iodine80 μg(40 %)
Zinc0.62 mg(8 %)
Saturated fatty acids52.43 g
Cholesterol450.38 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
3
For the cakes
1 cup
1 cup
4
2 cups
For the filling
0.333 cup
½ teaspoon
1 ¾ cups
½ cup
To decorate
Preparation

Kitchen utensils

1 Small pot mit Deckel, 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Immersion blender

Preparation steps

1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line six 7.5cm x 10cm |2" x 3" spring-sided cake tins with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
4.
Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the filling: beat the butter and vanilla until creamy. Sift in the icing sugar and beat until thick and smooth.
6.
Spread the buttercream onto 3 of the cakes. Top with jam, then place 1 cake on top of each of the layered cakes. Dust generously with icing sugar.