Kumquat Trifle
Kumquat Trifle - The perfect blend of tart fruit and sweet pastries.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 3 eggs
- 100 grams sugar
- salt
- 60 grams Pastry flour
- 1 heaping Tbsp cornstarch (20 grams)
- 300 grams Kumquat
- 1 Tbsp honey
- 300 milliliters Orange juice
- 1 pinch ground cinnamon
- 1 pinch ground Cardamom
- 200 grams Cream cheese (0.2% fat)
- 1 Tbsp lemon juice
- 100 milliliters Whipped cream
- 2 Tbsps Orange liqueur (or orange juice)
Preparation steps
For the cake, separate the eggs. Whip the egg whites with 1 pinch of salt and 40 grams (approximately 1/3 cup) of sugar. Continue beating until the egg whites are stiff and glossy. Beat the yolks with 40 grams (approximately 1/3 cup) of sugar until fluffy.
Fold the egg whites into the egg yolks. Mix the flour with the cornstarch and fold into the egg mixture. Spread the dough on a parchment-lined baking sheet, 15 x 20 cm (approximately 6 x 8 inches). Bake in a preheated oven at 200°C (approximately 400°F) for about 12 minutes. Remove the cake from the oven and turn out of the pan. Remove the parchment paper and let cool on a wire rack.
Meanwhile, rinse the kumquats and cut in half lengthwise or into quarters. Heat the honey in a pot and add the kumquats and orange liqueur (or orange juice). Add the cinnamon and cardamom. Bring the mixture to a simmer and let reduce over medium heat until syrupy.
Beat the cream cheese with the lemon juice and remaining sugar until smooth. Beat the cream until stiff and fold into the cream cheese.
Cut the cake into small cubes and distribute into 6 small dessert or cocktail glasses. Sprinkle with orange liqueur and kumquat syrup. Cover with cream cheese, spread the remaining kumquat syrup on top and serve.
