Honey Cake Parfait Slices
Nutritional values
(Percentage of daily recommendation)
| Calorie | 599 cal. | (29 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 43 g | (172 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 255 mg | (6 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 281 mg | |||
| Complete sugar | 50 g |
Ingredients
- Ingredients
- 250 grams Honey cakes
- 150 grams sugar
- 50 milliliters water
- 4 egg yolks
- 500 milliliters Whipped cream
- 1 tsp Gingerbread spice
- 3 Tbsps brown Rum
- 1 Orange (juiced)
- 200 grams lingonberry
- 2 tsps cornstarch
Preparation steps
For the parfait, cut dark crusts from honey cakes. Grate honey cakes to fine crumbs and set some aside for garnish. Cook sugar and water until syrupy, about 3 minutes. Beat egg yolks until frothy. Pour sugar syrup in a thin stream into egg yolks and continue beating until light and creamy, about 8 minutes. Beat cream until slightly stiff and fold into parfait mixture with honey cake crumbs, gingerbread spices and 2 tablespoons rum. Spread parfait mixture into a loaf pan about 1 liter capacity (approximately 4 cup capacity) and freeze for 5-6 hours.
For the sauce, stir orange juice into lingonberries in a saucepan and bring to a boil. Mix cornstarch with a little cold water and stir into lingonberries to thicken. Stir remaining rum into lingonberry mixture, let cool and drizzle onto serving plates. Cut parfait into slices, serve on prepared plates and sprinkle with honey cake crumbs.
