Cream-filled Gateau with Glaze

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Cream-filled Gateau with Glaze
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
476
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie476 kcal(23 %)
Protein8.06 g(8 %)
Fat21.79 g(19 %)
Carbohydrates62.22 g(41 %)
Sugar added36.33 g(145 %)
Roughage0 g(0 %)
Vitamin A189.39 mg(23,674 %)
Vitamin D1.65 μg(8 %)
Vitamin E1.85 mg(15 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.15 mg(18 %)
Vitamin B₆0.07 mg(5 %)
Folate45.47 μg(15 %)
Pantothenic acid0.67 mg(11 %)
Biotin4.44 μg(10 %)
Vitamin B₁₂0.88 μg(29 %)
Vitamin C0.06 mg(0 %)
Potassium268.47 mg(7 %)
Calcium152.17 mg(15 %)
Magnesium55.37 mg(18 %)
Iron3.21 mg(21 %)
Iodine42.56 μg(21 %)
Zinc1.22 mg(15 %)
Saturated fatty acids12.14 g
Cholesterol146.84 mg

Ingredients

for
1
For the cake
3 large eggs
1.333 cups sugar
¾ cup milk
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 ½ teaspoons Baking powder
¼ teaspoon salt
For the filling
3 cups milk
¾ cup superfine caster sugar
¼ teaspoon salt
¼ cup Corn starch
1 tablespoon all-purpose flour
4 large egg yolks
¼ cup butter
1 teaspoon vanilla extract
For the glaze
½ cup cream (48% fat)
1 tablespoon light corn syrup
1.333 cups plain Dark chocolate (70% cocoa solids)
How healthy are the main ingredients?
sugareggsalt

Preparation steps

1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Whisk together the eggs and sugar until pale and thick.
3.
Heat the milk and butter in a pan until just boiling. Remove from the heat and stir in the vanilla. Cool slightly.
4.
Pour into the egg mixture, whisking constantly until blended. Sift in the flour, baking powder and salt and mix well.
5.
Pour into the tin and bake for 40-50 minutes until golden and risen. Cool in the tin for 10 minutes then place on a wire rack to cool.
6.
For the filling: heat together 600ml milk, the sugar and salt, stirring. Bring to a simmer.
7.
Whisk together the cornflour, flour, egg yolks and remaining milk. Whisk in a little of the hot milk mixture. Pour through a sieve into the simmering milk and bring to a boil, whisking constantly until thickened. Remove from the heat. Stir in the butter and vanilla. Cover the surface with cling film. Cool and chill.
8.
Cut the cake horizontally through the middle and spread 1 half with the vanilla cream. Place the other cake half on top.
9.
For the glaze: heat the cream and syrup in a pan and bring just to a boil. Remove from the heat, add the chocolate and cool for 10 minutes. Stir gently, then pour over the cake and leave to set.