Cream Cake with Star Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 174 mg | (4 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the cake
- 2 eggs
- 80 grams sugar
- 1 packet Vanilla sugar
- 2 Tbsps hot water
- 80 grams Pastry flour
- 1 tsp Baking powder
- 50 grams ground almonds
- For the cream
- 4 sheets gelatin
- 250 grams Cream quark (40% fat)
- Juice of 2 Limes
- 60 grams powdered sugar
- 250 grams Whipped cream
- For the garnish
- 2 Star fruit
- 1 packet Pie glaze
- 100 milliliters Apple juice
- 150 milliliters water
- 1 Tbsp sugar
- 150 grams Whipped cream
- 1 packet whipped cream stabilizer
- 25 grams chopped Pistachio
- Lemon balm (for garnish)
Preparation steps
For the cake, beat eggs, sugar, vanilla and hot water until thick and frothy. Mix flour with baking powder, sift over batter and fold in with the almonds. Line the bottom of a 26 cm (approximately 10-inch) diameter springform pan with parchment paper. Pour in the batter. Bake in preheated 180°C (approximately 350°F) oven for about 30 minutes. Cool slightly. Remove cake from the pan. Remove the parchment paper and cool cake on a wire rack.
For the cream, soak gelatin in cold water for 5 minutes. Mix quark with lime juice and powdered sugar. Dissolve gelatin on low heat. Stir in 1 to 2 tablespoons of the quark mixture then stir in remaining quark mixture. Refrigerate until the mixture starts to gel. Whip cream until stiff and fold in. Place the cake on a plate with a cake ring around it. Spread the cream mixture on top. Refrigerate 1 hour.
Rinse star fruit, pat dry and cut into slices. Prepare glaze according to package instructions with apple juice, water and sugar. Top the cake with the star fruit slices. Spoon the slightly cooled glaze over. Refrigerate 1 hour. Loosen cake ring carefully. Whip the cream with the whipped cream stabilizer until stiff. Spoon into a pastry bag fitted with a medium star tip. Pipe stars on the cake edge. Sprinkle with pistachios and serve garnished with lemon balm.
