Flavorful Snack For Weight Loss

Filled Almond Yeast Cake

with Red-Currant Cream Cheese
5
Average: 5 (2 votes)
(2 votes)
Filled Almond Yeast Cake

Filled Almond Yeast Cake - Culinary Midsummer Night's Dream without rude awakening

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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
238
calories
Calories

Healthy, because

Even smarter

Nutritional values

This cake might look heavy, but thanks to the low-fat cream cheese, it's relatively low in calories and fat. 

If you're not baking this cake during currant season, feel free to use a frozen variety.

1 piece contains
(Percentage of daily recommendation)
Calorie238 kcal(11 %)
Protein7 g(7 %)
Fat9 g(8 %)
Carbohydrates30 g(20 %)
Sugar added10 g(40 %)
Roughage3.5 g(12 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate38 μg(13 %)
Pantothenic acid0.4 mg(7 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8 mg(8 %)
Potassium225 mg(6 %)
Calcium92 mg(9 %)
Magnesium28 mg(9 %)
Iron1 mg(7 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids3.7 g
Uric acid25 mg
Cholesterol1 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
12
Ingredients
1 ¾ cups
½ cube fresh Yeast
9 ozs Pastry flour
2 ½ Tbsps honey
1 pinch salt
3 ozs Cultured butter
4 Tbsps cane sugar
2 Tbsps Whipped cream
3 ozs sliced almonds
2 Tbsps cornstarch
½ pinch Bourbon vanilla powder
7 ozs cream cheese
9 ozs red Currants
How healthy are the main ingredients?
Currantcream cheesealmondhoneyWhipped creamsalt
Preparation

Kitchen utensils

1 Cutting board, 1 Small pot, 1 Measuring cups, 1 Wooden spoon, 1 Kitchen scale, 1 Mixing bowl, 1 Hand mixer, 1 Kitchen towel, 1 Pot, 1 Springform pan (26 cm diameter) (approximately 10 inches in diameter), 1 Brush, 1 Rolling pin, 1 optional Wire rack, 1 Tablespoon, 1 Small bowl, 1 small Whisk, 1 Sieve, 1 Fork, 1 Serrated knife, 1 Offset spatula

Preparation steps

1.
Filled Almond Yeast Cake preparation step 1

In a small pot, heat 5 fluid ounces milk until lukewarm. Crumble in the yeast, stir thoroughly, cover and let stand about 10 minutes.

2.
Filled Almond Yeast Cake preparation step 2

Place the flour in a mixing bowl, make a well in the center and pour half of the honey into the well.

3.
Filled Almond Yeast Cake preparation step 3

Pour yeast mixture into the well, sprinkle the salt around the edge and knead with the dough hook of a hand mixer until smooth. Cover and let rise in a warm place for about 40 minutes.

4.
Filled Almond Yeast Cake preparation step 4

Bring the butter, remaining honey, 3 tablespoons sugar, and cream to a boil in a pot. Remove from heat, stir in the almonds and let cool, stirring occasionally. 

5.
Filled Almond Yeast Cake preparation step 5

Knead the dough on a lightly floured surface and roll out to a rough round (about 10 inches in diameter).

6.
Filled Almond Yeast Cake preparation step 6

Place dough in a springform pan 10 inches in diameter, pressing it about 1/2 inch up the sides. Spread the almond paste on the dough and spread smooth. Cover and let rise again in a warm place for 10 minutes.

7.

Bake the cake on the middle rack of a preheated oven at 350°F until golden brown, about 20 minutes. Remove from oven, place pan on a wire rack and let cool for 10 minutes. Remove the springform side ring and let the cake cool completely.

8.
Filled Almond Yeast Cake preparation step 8

In a small bowl, whisk together 2 tablespoons of the remaining milk with the cornstarch. Bring the remaining milk to a boil in a small pot, add the cornstarch mixture and continue to boil while stirring.

9.
Filled Almond Yeast Cake preparation step 9

Sprinkle milk mixture with remaining granulated sugar and the vanilla sugar and let cool for 10 minutes. Then stir in the cream cheese.

10.
Filled Almond Yeast Cake preparation step 10

Rinse currants, drain, gently strip from stems with a fork and fold into the cream cheese mixture.

11.
Filled Almond Yeast Cake preparation step 11

Split the cooled cake horizontally with a serrated knife. Spread the cream cheese mixture over the lower half and smooth with a spatula, then replace top cake half. Let cool at least 20 minutes before serving.