Espresso Cream Cheese Gateau

0
Average: 0 (0 votes)
(0 votes)
Espresso Cream Cheese Gateau
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 10 h. 20 min.
Ready in
Calories:
416
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie416 kcal(20 %)
Protein6.92 g(7 %)
Fat30.03 g(26 %)
Carbohydrates31.1 g(21 %)
Sugar added7.02 g(28 %)
Roughage0.17 g(1 %)
Vitamin A230.92 mg(28,865 %)
Vitamin D0.54 μg(3 %)
Vitamin E1.25 mg(10 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.51 mg(13 %)
Vitamin B₆0.04 mg(3 %)
Folate27.58 μg(9 %)
Pantothenic acid0.42 mg(7 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C0.26 mg(0 %)
Potassium132.46 mg(3 %)
Calcium87.35 mg(9 %)
Magnesium9.42 mg(3 %)
Iron0.94 mg(6 %)
Iodine8.5 μg(4 %)
Zinc0.4 mg(5 %)
Saturated fatty acids18.26 g
Cholesterol83.36 mg
Author of this recipe:
How healthy are the main ingredients?
CocoaRaspberry

Ingredients

for
1
For the topping
½ cup
1 ⅔ cups
white chocolate (roughly chopped)
For the base
1 cup
2 tablespoons
0.333 cup
1
½ cup
butter (chopped)
butter (to grease the baking tin)
For the coffee cream
4 sheets
cup
2 tablespoons
freshly brewed Coffee
3 tablespoons
cup
cream (whipped)

Preparation steps

1.
To make the topping, place the cream in a pot and bring to the boil. Pour into a bowl over the chocolate. Allow to melt, stirring continuously and chill for around 5 hours.
2.
Mix together the flour, cocoa and the sugar. Pile onto the work surface and create a well in the middle. Crack the egg into the well and place the butter around the well. Quickly knead into a smooth pastry, shape into a ball, wrap in cling film and chill for 30 min.
3.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tin.
4.
Roll out the pastry and place it in the prepared tin. Place baking paper and the legumes on top and bake for around 20 min. Remove from the oven, take off the paper and the legumes and leave to cool.
5.
To make the cream, soften the gelatine in cold water. Mix together the cream cheese, coffee, sugar and a few drops of vanilla extract.
6.
Heat the gelatine gently, dissolve and stir in 2 tbsp of the creme mixture. Transfer to the rest of the creme and fold in the whipped cream. Spread the mixture onto the cool base.
7.
Roll out the chocolate mixture between two sheets of cling film and cut out circle the size of the cake. Place on top of the coffee creme and chilli for 4 hour. Serve sliced with the raspberries on sticks.