Layered Fruit Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,315 cal. | (158 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 103 g | (89 %) | ||
| Carbohydrates | 511 g | (341 %) | ||
| Sugar added | 378 g | (1,512 %) | ||
| Roughage | 19.9 g | (66 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 7.8 μg | (39 %) | ||
| Vitamin E | 25.7 mg | (214 %) | ||
| Vitamin K | 32.3 μg | (54 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 357 μg | (119 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 77.8 μg | (173 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 205 mg | (216 %) | ||
| Potassium | 1,929 mg | (48 %) | ||
| Calcium | 389 mg | (39 %) | ||
| Magnesium | 280 mg | (93 %) | ||
| Iron | 10.5 mg | (70 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 33.5 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 976 mg | |||
| Complete sugar | 415 g |
Ingredients
- For the batter
- 8 eggs
- 200 grams sugar
- 270 grams Pastry flour
- 100 grams ground almonds
- 1 lemon (zested)
- salt
- For the filling
- 250 grams Whipped cream
- 3 Tbsps Orange liqueur
- 1 organic Orange (zested)
- 50 grams slivered almonds
- For the topping
- 400 grams sugar
- 2 egg whites
- For the garnish
- 500 grams fresh Berry (mixed)
- 2 egg whites
- 150 grams sugar
- mint
Preparation steps
Line pans with parchment paper. Preheat oven to 180°C (approximately 350°F).
For the batter: Separate eggs. Beat yolks and sugar until light and creamy. Combine flour, almonds and lemon zest. Beat whites with 1 pinch of salt until stiff and fold into flour mixture. Then fold in egg mixture. Pour a quarter of the batter into the small pan. Pour remaining batter into the large pan and place both in the oven. Bake large pan for 30 minutes and small pan for about 25 minutes. Remove, let cool and cut both cakes horizontally 2 times, creating 3 layers per cake.
For the filling: Beat cream until stiff, fold in liqueur, orange zest and almonds.
Layer small and large layers with filling, as desired.
For the topping: Combine powdered sugar with 8 tablespoons of water and simmer in a small pot for about 20 minutes. Beat egg whites until stiff and beat in powdered sugar mixture. Coat cake with topping.
Rinse fruits and mint and pat dry. Beat egg whites until slightly stiff, fold in fruits, mint and sugar. Let set on a wire rack for about 2 hours. Garnish cake with fruit and mint, slice and serve.
