Fluffy Berry Pie
Especially in stressful times, this light and fluffy berry cake is just right: Because the vitamin C that is abundant in the berries is involved in the formation of hormones that help us to cope with stress. In addition, the fruits provide cell-protecting secondary plant substances.
Take a little more berries and cover the berry cake with a lavish coating. This increases the content of vitamins and bioactive plant substances per cake piece.
(Percentage of daily recommendation)
| Calorie | 204 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 136 mg | (3 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 150 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 2 ozs Pastry flour
- 2 ozs cornstarch
- 1 tsp Baking powder
- 1 tsp ground ginger
- ½ lemon
- 8 eggs
- 1 pinch salt
- 8 ozs fine sugar
- 14 ozs Cream cheese (13% fat)
- 3 Tbsps Maple syrup
- 7 ozs mixed Berry
Preparation steps
Combine flour, starch, baking powder and ground ginger in a bowl. Squeeze juice from lemon half.
Separate eggs. Stir together egg whites and 1 tablespoon warm water in a metal bowl set over a pot of simmering water until warmed through..
Whisk egg whites with hand mixer (or in a food processor) until frothy, then slowly add 1 teaspoon lemon juice and 1 pinch of salt and whisk until combined.
Gradually sprinkle sugar into egg mixture and beat until sugar dissolves completely and meringue is stiff and shiny.
Sift flour mixture over egg whites and gently fold in with a whisk. Line bottom of tart pan (24 cm diameter) (approximately 10 inches in diameter) with parchment paper.
Pour batter into tart pan. Bake on second rack from bottom of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until light golden, about 35 minutes. Remove from oven, let cool slightly and invert onto a cake plate.
Mix cream cheese and maple syrup until creamy with hand mixer. Rinse and drain berries. Serve cake garnished with berries and whipped cream cheese topping.