Cranberry Almond Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,043 cal. | (240 %) | ||
| Protein | 167 g | (170 %) | ||
| Fat | 310 g | (267 %) | ||
| Carbohydrates | 394 g | (263 %) | ||
| Sugar added | 180 g | (720 %) | ||
| Roughage | 22.7 g | (76 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.4 μg | (57 %) | ||
| Vitamin E | 44.9 mg | (374 %) | ||
| Vitamin K | 39.8 μg | (66 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 3.4 mg | (309 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 388 μg | (129 %) | ||
| Pantothenic acid | 10.5 mg | (175 %) | ||
| Biotin | 115.4 μg | (256 %) | ||
| Vitamin B₁₂ | 11.2 μg | (373 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 2,508 mg | (63 %) | ||
| Calcium | 948 mg | (95 %) | ||
| Magnesium | 428 mg | (143 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 150.6 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 1,669 mg | |||
| Complete sugar | 285 g |
Ingredients
- For the batter
- 75 grams Pastry flour
- 75 grams ground almonds (unpeeled)
- 1 pinch salt
- 50 grams sugar
- 100 grams cold butter
- 1 egg
- softened butter (for the pan)
- For the filling
- 4 eggs
- 750 grams Quark
- 100 grams sugar
- 50 grams cornstarch
- 100 grams melted butter
- 3 Tbsps lemon juice
- 1 generous pinch grated Lemon peel (untreated)
- 150 grams Cranberry
- 50 grams chopped almonds
Preparation steps
For the dough, mix flour, almonds, salt and sugar on work surface. Make a well in the center of flour. Cut cold butter into small pieces and place evenly over flour and add egg in center of well. Mix ingredients by chopping with a large knife or pastry scraper until mixture resembles coarse crumbs. With hands, quickly knead into smooth dough until dough no longer sticks to hands. Add a little flour or water as needed. Shape into a ball and wrap in plastic wrap and refrigerate for about 30 minutes.
Roll out dough between 2 sheets of parchment paper and place dough in greased quiche pan.
Preheat oven to 160°C (approximately 320°F) convection.
For the filling, separate eggs. Mix quark with sugar, egg yolks, starch, butter, lemon juice and lemon zest. In a separate bowl, mix egg whites until stiff and fold into quark mixture. Place quark mixture on dough and spread until top is smooth. Bake for about 60 minutes. Rinse cranberries and pat dry. After 40 minutes, remove cake from oven and sprinkle with cranberries and chopped almonds. Return to oven and bake until golden brown.
Allow cake to cool in pan. To serve, cut into slices and arrange on plates.
