Individual Berry Cakes with Cream Top

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Individual Berry Cakes with Cream Top
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
378
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie378 kcal(18 %)
Protein5.51 g(6 %)
Fat27.05 g(23 %)
Carbohydrates29.61 g(20 %)
Sugar added15.89 g(64 %)
Roughage1.17 g(4 %)
Vitamin A278.82 mg(34,853 %)
Vitamin D1.14 μg(6 %)
Vitamin E3.57 mg(30 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.21 mg(19 %)
Niacin1.53 mg(13 %)
Vitamin B₆0.02 mg(1 %)
Folate44.46 μg(15 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.78 μg(2 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C2.85 mg(3 %)
Potassium67.5 mg(2 %)
Calcium130.58 mg(13 %)
Magnesium21.01 mg(7 %)
Iron1.02 mg(7 %)
Iodine24.88 μg(12 %)
Zinc0.22 mg(3 %)
Saturated fatty acids15.1 g
Cholesterol124.46 mg
Author of this recipe:

Ingredients

for
12
For the cakes
1.333 cups
2 teaspoons
cup
butter (softened)
4
cup
3 tablespoons
½ cup
1 cup
Raspberries (plus extra to decorate)
For the vanilla cream
1.333 cups
double cream
2 tablespoons
How healthy are the main ingredients?
eggRaspberry
Preparation

Kitchen utensils

1 Bowl, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Slotted spatula, 1 Brush, 1 Grill pan, 1 Salad spinner

Preparation steps

1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4. Place paper cases in a 12-hole muffin tin.
2.
Put all the ingredients for the cakes in a mixing bowl and beat with an electric whisk until smooth. Alternatively beat well with a wooden spoon.
3.
Gently stir in the raspberries.
4.
Spoon the mixture into the paper cases to half-fill them and then bake for approx. 20 minutes until golden and risen.
5.
Remove to a wire rack to cool.
6.
For the vanilla cream: whip the cream until softly peaked. Sift in the icing sugar and stir into the cream with the vanilla extract.
7.
Spoon into a piping bag fitted with a star-shaped nozzle and pipe on top of each muffin. Top with fresh raspberries.