Frozen Gateau with Spaghetti Topping

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Frozen Gateau with Spaghetti Topping
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 7 h. 40 min.
Ready in
Calories:
519
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie519 kcal(25 %)
Protein8.74 g(9 %)
Fat39.28 g(34 %)
Carbohydrates35.04 g(23 %)
Sugar added16.77 g(67 %)
Roughage1.67 g(6 %)
Vitamin A349.66 mg(43,708 %)
Vitamin D1.6 μg(8 %)
Vitamin E2.39 mg(20 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.29 mg(26 %)
Niacin1.66 mg(14 %)
Vitamin B₆0.05 mg(4 %)
Folate41.24 μg(14 %)
Pantothenic acid0.46 mg(8 %)
Biotin1.64 μg(4 %)
Vitamin B₁₂0.65 μg(22 %)
Vitamin C6.95 mg(7 %)
Potassium143.77 mg(4 %)
Calcium139.61 mg(14 %)
Magnesium14.3 mg(5 %)
Iron0.73 mg(5 %)
Iodine32.02 μg(16 %)
Zinc0.43 mg(5 %)
Saturated fatty acids22.27 g
Cholesterol160.68 mg

Ingredients

for
1
For the cake
½ cup superfine caster sugar
4 eggs
1 cup all-purpose flour (heaped)
3 tablespoons butter (melted)
For the filling
1 ⅔ cups cream (48% fat)
1 teaspoon vanilla extract
1 ½ cups milk
½ cup caster sugar (scant)
1 tablespoon Corn starch
1 ⅛ cups Mascarpone
2 ½ cups Raspberries
½ cup white chocolate (grated)
How healthy are the main ingredients?
MascarponeRaspberryegg

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" flan or cake tin and line the base with non-stick baking paper.
2.
Put the sugar and eggs in a heatproof bowl over a pan of simmering (not boiling) water. Whisk with an electric whisk until hot, then remove from the heat and whisk continuously for about 10 minutes until doubled in volume.
3.
Whisk in the melted butter until blended.
4.
Sift in the flour and gently stir until just combined.
5.
Spoon into the tin and bake for 25-30 minutes until golden and cooked through. A skewer inserted in the centre should come out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
6.
For the filling: Whip 250ml|1 cup cream and the vanilla until thick.
7.
Spoon onto the cake, smooth the top and freeze for about 1 hour.
8.
Mix together 50ml |1/4 cup milk, 50g |1/4 cup sugar and the cornflour until smooth.
9.
Heat 300ml|10 fl oz milk in a pan to a boil, pour in the cornflour mixture and cook for 1-2 minutes, whisking constantly. Remove from the heat and stir until smooth then allow to cool, whisking from time to time.
10.
When cooled, whisk in the mascarpone until smooth.
11.
Whisk the remaining cream until thick and fold in.
12.
Remove the cake from the freezer.
13.
Put the mascarpone mixture through a ricer onto the top of the cake in a circular motion, making a dome of 'spaghetti'. Return to the freezer for 5 hours.
14.
Put in the refrigerator for about 1 hour before serving.
15.
Puree the raspberries and remaining sugar, then pass through a sieve.
16.
Drizzle on top of the cake and sprinkle with grated white chocolate.