Mandarin Cream Cake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 3,132 cal. | (149 %) | ||
| Protein | 81 g | (83 %) | ||
| Fat | 162 g | (140 %) | ||
| Carbohydrates | 329 g | (219 %) | ||
| Sugar added | 128 g | (512 %) | ||
| Roughage | 29.9 g | (100 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 68.2 μg | (114 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 53.6 μg | (119 %) | ||
| Vitamin B₁₂ | 3.4 μg | (113 %) | ||
| Vitamin C | 190 mg | (200 %) | ||
| Potassium | 2,573 mg | (64 %) | ||
| Calcium | 900 mg | (90 %) | ||
| Magnesium | 342 mg | (114 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 92.3 g | |||
| Uric acid | 337 mg | |||
| Cholesterol | 391 mg | |||
| Complete sugar | 231 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- 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)
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.
