Layered Cake with Fruit and Cream

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Layered Cake with Fruit and Cream
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
352
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie352 kcal(17 %)
Protein8.36 g(9 %)
Fat27.53 g(24 %)
Carbohydrates21.39 g(14 %)
Sugar added12.57 g(50 %)
Roughage3.16 g(11 %)
Vitamin A217.25 mg(27,156 %)
Vitamin D1.31 μg(7 %)
Vitamin E8.01 mg(67 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.17 mg(15 %)
Niacin0.64 mg(5 %)
Vitamin B₆0.03 mg(2 %)
Folate22.87 μg(8 %)
Pantothenic acid0.24 mg(4 %)
Biotin0.92 μg(2 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C19.69 mg(21 %)
Potassium88.97 mg(2 %)
Calcium115.6 mg(12 %)
Magnesium73.92 mg(25 %)
Iron1.15 mg(8 %)
Iodine28.98 μg(14 %)
Zinc0.14 mg(2 %)
Saturated fatty acids10.38 g
Cholesterol103.53 mg

Ingredients

for
1
For the cake
4 eggs (separated)
¾ cup caster sugar
2 ½ cups Almond flour
1 ½ teaspoons Baking powder
For the filling and decoration
2 cups cream (48% fat)
14 ounces Strawberries (halved)
powdered sugar
How healthy are the main ingredients?
Strawberryegg

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 x 20cm|8" deep loose-based cake tins and line the bases with non-stick baking paper.
2.
Whisk the egg whites in a bowl until stiff, but not dry. Set aside.
3.
Whisk the egg yolks and sugar in a mixing bowl until creamy. Gradually fold in the egg whites, followed by the ground almonds and baking powder, until well mixed.
4.
Pour 1/3 of the mixture into one tin and the remaining mixture into the other tin. Tap on the work surface to release any air bubbles. Bake the smaller cake for 30 minutes and the larger cake for 40 minutes, until firm. Cool the cakes in the tins.
5.
For the filling: whisk the cream until thick.
6.
Cut the larger cake horizontally in two. Spread about 1/3 of the cream over one half and top with 1/3 of the strawberries. Place the other cake half on top. Spread with more cream and 1/3 of the strawberries.
7.
Place the smaller cake on top. Spread with the remaining cream and top with the remaining strawberries. Dust lightly with icing sugar.