Clementine Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 162 mg | (4 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 102 mg |
Ingredients
- For the sponge
- 4 eggs
- 150 grams sugar
- 1 packet Vanilla sugar
- 1 untreated lemon (zested)
- 100 grams Pastry flour
- 2 tsps Baking powder
- 50 grams cornstarch
- For the filling
- 2 cans Clementine (each 314 ml)
- 8 sheets white gelatin
- 250 grams Quark
- 200 grams Yogurt
- 80 grams powdered sugar
- 2 packets Vanilla sugar
- 400 grams Whipped cream
- 2 packets whipped cream stabilizer
Preparation steps
For the sponge, preheat the oven to 200°C (approximately 400°F) convection. Line springform pan with parchment paper. Separate the eggs. Beat egg whites with 1 pinch of sugar until very stiff. Beat yolks with 4 tablespoons cold water, sugar, vanilla sugar and lemon zest until very frothy. Mix flour with baking powder and cornstarch and gradually fold into the egg yolk mixture, alternating additions with the beaten egg whites.
Pour the mixture into pan and bake in the oven for about 30 minutes. Remove the finished sponge, let cool and cut in half horizontally into 1 thicker and 1 thinner layer. Drain clementines well. Soak gelatin in plenty of cold water. Place the thicker sponge layer in a cake ring. Distribute the drained clementines on the sponge and set aside some clementine segments for garnish.
For the filling, mix quark with yogurt, powdered sugar and vanilla sugar. Squeeze the gelatin, heat until slightly warm in a small saucepan over low heat to dissolve and stir in 2-3 tablespoons of the quark mixture. Quickly stir this mixture into the rest of the quark mixture. Whip the heavy cream with the stabilizer until stiff and transfer a small amount (enough to garnish) to a piping bag with a rosette tip.
When the quark mixture begins to gel, fold in the remaining whipped cream. Spread onto the sponge layer. Top with thinner sponge layer and lightly press. Refrigerate cake about 3 hours. To serve, pipe cream rosettes over the cake and decorate with clementines.
