Mandarin Cream Cake

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Mandarin Cream Cake
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Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
3132
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie3,132 cal.(149 %)
Protein81 g(83 %)
Fat162 g(140 %)
Carbohydrates329 g(219 %)
Sugar added128 g(512 %)
Roughage29.9 g(100 %)
Vitamin A1.5 mg(188 %)
Vitamin D3.8 μg(19 %)
Vitamin E11.5 mg(96 %)
Vitamin K68.2 μg(114 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂1.7 mg(155 %)
Niacin19.4 mg(162 %)
Vitamin B₆1 mg(71 %)
Folate248 μg(83 %)
Pantothenic acid5.6 mg(93 %)
Biotin53.6 μg(119 %)
Vitamin B₁₂3.4 μg(113 %)
Vitamin C190 mg(200 %)
Potassium2,573 mg(64 %)
Calcium900 mg(90 %)
Magnesium342 mg(114 %)
Iron10.2 mg(68 %)
Iodine34 μg(17 %)
Zinc8.2 mg(103 %)
Saturated fatty acids92.3 g
Uric acid337 mg
Cholesterol391 mg
Complete sugar231 g

Ingredients

for
1
For the crust
200 grams Muesli
60 grams softened butter
For the filling
1 packet instant gelatin (lemon flavored)
4 sheets gelatin
200 grams Quark
200 grams Natural yogurt
1 packet Vanilla sugar
120 grams sugar
250 grams Whipped cream
2 cans Mandarin orange (about 314 ml or 10 ounces)
mint (for garnish)
How healthy are the main ingredients?
Whipped creamsugarmint

Preparation steps

1.

For the crust: Melt butter, mix with muesli and press into a springform pan lined with parchment paper. Chill for 1 hour.

2.

For the filling: Soften gelatine in cold water. Drain mandarin oranges and reserve juice. Boil 150 ml (approximately 5 ounces) of juice, stir in gelatine, remove from heat and let cool slightly.

Combine quark, yogurt, vanilla and sugar. Beat cream until stiff. Fold jello into quark mixture, then fold in cream. Set some mandarin oranges aside for garnish, fold the rest into the filling. Pour filling into pan. and chill for 3 hours.

Remove, release from pan and top with remaining mandarin oranges. Garnish with a few mint leaves, slice and serve. 

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