Marbled Strawberry Cake
The secondary plant substances ferulic and ellagic acid from strawberries have been proven to have a cancer-preventive effect. They are also real vitamin packages. They contain plenty of vitamin C, K and folate. The yoghurt scores with calcium, which strengthens our bones and teeth.
Only use flawless strawberries for the topping so that you can enjoy any cake leftovers the next day (keep the cake in a cool place). Overripe fruit or berries with pressure marks tend to quickly develop mould. You can also garnish the cake with other berries, such as blackberries. Instead of Amarettini you can also use wholemeal butter biscuits.
(Percentage of daily recommendation)
| Calorie | 189 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 257 mg | (6 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 69 mg |
Ingredients
- Ingredients
- 3 eggs
- 1 pinch salt
- 3 ozs sugar
- 2 ozs Pastry flour
- 1 pinch Baking powder
- 3 Tbsps ground almonds
- 1 small Organic orange
- 1 ½ lbs Strawberries
- 12 sheets gelatin
- 1 ½ lbs Yogurt (low-fat)
- 1 pinch Vanilla sugar
- 1 oz Amaretti cookies
- Sweetener (to taste)
- 4 ozs Whipped cream
- 1 Tbsp Red currant jelly (or other red fruit jelly)
- 1 pinch red Pie glaze (or cornstarch)
- ½ cup Cabbage
Preparation steps
Line the bottom of a springform pan (26 cm diameter) (approximately 10-inch diameter) with parchment paper. Separate the eggs. Beat egg whites and salt in a large bowl with a hand mixer until stiff.
Combine yolks with 3 tablespoons warm water and sugar in a bowl. Beat until thick and creamy with the hand mixer.
Mix flour and baking powder in a small bowl, then sift over the yolk mixture into the custard and add the ground almonds.
Add the beaten egg whites to yolk mixture and fold in gently with a rubber spatula.
Pour the batter into the prepared springform pan and smooth top. Bake on middle rack of preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, 25-30 minutes.
Remove side of pan and let cake cool completely on a wire rack. Meanwhile, rinse the orange in hot water, wipe dry and finely grate 2 teaspoons zest. Cut orange in half and squeeze half.
Rinse strawberries in a bowl of cold water and gently pat dry. Set aside about 1/4 of berries for garnishing.
Coarsely puree remaining berries in a tall vessel with an immersion blender. Soak the gelatin in cold water for about 5 minutes.
In a bowl, mix yogurt with vanilla sugar, orange zest and 4 tablespoons orange juice until smooth.
Heat the softened gelatin in a small pot until it has dissolved.
Mix 4 tablespoons of the yogurt mixture into gelatin, then mix gelatin into remaining yogurt mixture. Add pureed strawberries and mix in amaretto cookies. Mix in sweetener to taste.
Beat cream until stiff with the hand mixer. Loosely fold into the yogurt mixture, leaving streaks.
Heat jelly until melted. Coat the cooled cake with jelly. Replace side of springform around the cake base.
Pour the strawberry-yogurt mix onto the cake and smooth the top. Chill cake in the refrigerator until set, at least 3 hours.
Prepare the pie glaze according to package instructions with the cherry juice (or whisk 1 pinch of cornstarch into juice).
Garnish cake with the remaining strawberries and coat with the glaze. Let glaze set and slice cake to serve.