Cream Cake with Caramel
If you think of a fat-laden sin when you think of cream cake, you will be proven wrong here: This is also nice and slim and also supplies a relatively large amount of protein and calcium. The vitamin C supply reaches one third of the daily requirement - this is a sweet way of doing something to strengthen the immune system.
If you use grapefruit fillets, the cake gets a refreshingly tart and sour note. A nice contrast to the caramel taste - as healthy as with oranges. Of course, you can also use chocolate or vanilla flavoured pudding for the cream cake with caramel, as these also taste delicious with fresh oranges.
(Percentage of daily recommendation)
| Calorie | 296 cal. | (14 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.9 μg | (29 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 372 mg | (9 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 95 mg |
Ingredients
- Ingredients
- 3 ozs Pastry flour
- 2 Tbsps ground almonds (about 25 grams)
- 3 eggs
- 3 ozs sugar
- 1 pinch salt
- 2 pkgs Caramel custard powder
- 1 ½ pints
- 2 ozs cane sugar
- 8 sheets gelatin
- 3 Oranges (each about 150 grams)
- 9 ozs Quark
- liquid Sweetener (to taste)
- 1 Tbsp slivered almonds
Preparation steps
In a bowl, mix the flour and the almonds.
In another bowl, beat the eggs, sugar and salt with a hand mixer until smooth. Gently fold into the flour mixture.
Line the bottom of a springform pan with parchment paper. Pour in the batter and smooth the top. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, 20-25 minutes.
Let cool completely on a cooling rack. Halve horizontally to make two layers.
Cook the pudding ingredients with the milk and cane sugar according to the package instructions. Remove from heat.
Soak the gelatin in cold water for about 5 minutes, then stir to dissolve in the hot pudding. Allow to cool.
Rinse 1 orange, wipe dry and finely grate about 2 teaspoons of zest. Peel remaining orange, making sure to remove all the bitter white pith.
With a sharp knife, cut between membranes to remove whole orange segments.
Stir the quark and the orange zest into the pudding. Add liquid sweetener to taste.
Place bottom cake layer back in the springform pan.
Arrange about 1/3 of the orange segments on top of layer. Spread half of the pudding on top.
Place top cake layer on pudding. Spread remaining pudding on top. Refrigerate until set, at least 1 hour.
Toast almonds in a dry small skillet until golden brown. Top with remaining orange segments and almonds and serve.