Kumquat Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 211 mg | (5 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 30 g |
Ingredients
- for the cake
- 150 grams softened butter
- 150 grams sugar
- 1 pinch salt
- 3 eggs
- 175 grams Pastry flour
- 25 grams cornstarch
- 2 tsps Baking powder
- For the cream
- 8 sheets gelatin
- 125 milliliters water
- 125 grams sugar
- 300 grams Kumquat
- 500 grams Quark
- 400 grams Whipped cream
- For garnish
- 150 grams Whipped cream
- 30 grams chopped Pistachio
Preparation steps
For the cake, beat the butter, sugar and salt with an electric mixer until light and fluffy. Add eggs one at a time, incorporating well after each addition. Stir together the flour, cornstarch and baking powder. Stir quickly into the butter mixture. Line a 26 cm (approximately 10 inches) springform pan with parchment paper. Evenly spread the batter in the pan. Bake in an oven preheated to 175°C (gas mark 3) (approximately 350°F) for 25 minutes. Let cool on a wire rack.
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Combine the water and sugar in a saucepan and bring to a boil. Rinse the kumquats and slice thinly. Add the kumquats to the sugar syrup and cook for 3 minutes. Remove the kumquats from the syrup and let cool. Set aside a few kumquats for garnish and chop the remaining kumquats.
Mix the quark with the kumquat syrup. Dissolve gelatin according to package directions and mix with 6 tablespoons of the quark mixture, then combine the gelatin mixture with the remaining quark mixture.
Whip the cream and fold into the quark mixture. Fold in the chopped kumquats. Place a cake ring around the cake base and evenly spread the cream on it. Refrigerate for 2 hours
Whip the cream for the garnish and place in a piping bag fitted with a rose tip. Pipe rosettes around the top edge of the cake. Press the chopped pistachios into the side of the cream. Place the reserved kumquats on the top of the cake decoratively before serving.
