Meringue Gateau with Berries
(1 vote)
(1 vote)
Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
769
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 769 kcal | (37 %) | ||
| Protein | 8.1 g | (8 %) | ||
| Fat | 54.28 g | (47 %) | ||
| Carbohydrates | 66.84 g | (45 %) | ||
| Sugar added | 57.63 g | (231 %) | ||
| Roughage | 1.44 g | (5 %) |
more nutritional values
| Vitamin A | 627.01 mg | (78,376 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 1.62 mg | (14 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 2.68 mg | (22 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 11.09 μg | (4 %) | ||
| Pantothenic acid | 0.86 mg | (14 %) | ||
| Biotin | 4.73 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6.72 mg | (7 %) | ||
| Potassium | 228.88 mg | (6 %) | ||
| Calcium | 106.54 mg | (11 %) | ||
| Magnesium | 18.67 mg | (6 %) | ||
| Iron | 0.35 mg | (2 %) | ||
| Iodine | 40.87 μg | (20 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 34.56 g | |||
| Cholesterol | 169.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for greasing)
- all-purpose flour (for greasing)
- 4 egg whites
- 1 cup caster sugar
- 2 ½ cups double cream
- 4 tablespoons powdered sugar
- lemons (zested)
- ½ cup Blueberries
- ½ cup Raspberries
- powdered sugar (for dusting)
Preparation steps
1.
Preheat the oven to 300ºF. Grease two baking trays with butter and cover each one with flour. Shake off any excess flour and set aside.
2.
Whisk the egg whites until they form soft peaks then add half the sugar and beat until the mixture is thick and glossy. Fold in the remaining sugar with a metal spoon then scoop the mixture onto the baking sheets and form into rough circles. Bake in the oven for 45-50 minutes or until the meringues are golden brown. Remove from the oven and let cool.
3.
Whip the cream and icing sugar until the mixture holds soft peaks then stir in the lemon zest.
4.
Lay one meringue circle onto a serving plate. Spread over half the lemon cream, add the other meringue circle and spoon over the remaining cream. Scatter over the fruit, dust with icing sugar and serve immediately.
