French Christmas Cake

0
Average: 0 (0 votes)
(0 votes)
French Christmas Cake
share Share
print
bookmark_border Copy URL
Health Score:
3,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
1078
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,078 kcal(51 %)
Protein19.78 g(20 %)
Fat87.13 g(75 %)
Carbohydrates75.63 g(50 %)
Sugar added43.16 g(173 %)
Roughage0.11 g(0 %)
Vitamin A537.53 mg(67,191 %)
Vitamin D0 μg(0 %)
Vitamin E2.09 mg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.37 mg(34 %)
Niacin2.24 mg(19 %)
Vitamin B₆0.1 mg(7 %)
Folate29.83 μg(10 %)
Pantothenic acid0.96 mg(16 %)
Biotin14.54 μg(32 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C1.29 mg(1 %)
Potassium147.24 mg(4 %)
Calcium64.73 mg(6 %)
Magnesium7.19 mg(2 %)
Iron5.67 mg(38 %)
Iodine56.72 μg(28 %)
Zinc0.84 mg(11 %)
Saturated fatty acids53.1 g
Cholesterol439.91 mg

Ingredients

for
4
For the dough
6 egg yolks
75 grams sugar
2 tsps grated Lemon peel
4 egg whites
80 grams Pastry flour
25 grams butter
For the filling
250 grams Couverture
200 grams butter
100 grams powdered sugar
2 centiliters Cognac
powdered sugar
Chocolate disk (for decoration)
How healthy are the main ingredients?
sugar

Preparation steps

1.

Beat egg yolks with 1 tablespoon sugar and lemon zest until fluffy.

2.

Beat egg whites with remaining sugar until stiff and fold into egg yolk mixture, then sift flour over and fold in.

3.

Spread out batter in a parchment paper lined baking sheet and bake in a preheated oven at 180°C (approximately 350°F) for about 12 minutes. Remove, let cool slightly, remove from baking sheet and place on a tea towel sprinkled with some sugar, remove parchment paper and cover sponge cake with a damp kitchen towel.

4.

Coarsely chop chocolate and melt in a bowl over a pot of hot (not boiling) water, then let cool slightly.

5.

Whisk butter with powdered sugar until foamy then add with Cognac into the chocolate.

6.

Sprinkle sponge cake with 2/3 of chocolate cream and roll up using the kitchen towel.

7.

Spread remaining cream on the roll, decorate with chocolate flakes, dust with powdered sugar and serve.