Mini Strawberry and Basil Gugelhupfs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 677 kcal | (32 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 42.61 g | (37 %) | ||
| Carbohydrates | 68.17 g | (45 %) | ||
| Sugar added | 30.24 g | (121 %) | ||
| Roughage | 1.33 g | (4 %) |
| Vitamin A | 450.36 mg | (56,295 %) | ||
| Vitamin D | 1.19 μg | (6 %) | ||
| Vitamin E | 3.59 mg | (30 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 1.41 mg | (12 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 38.93 μg | (13 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 1.37 μg | (3 %) | ||
| Vitamin B₁₂ | 0.71 μg | (24 %) | ||
| Vitamin C | 39.92 mg | (42 %) | ||
| Potassium | 250.1 mg | (6 %) | ||
| Calcium | 216.26 mg | (22 %) | ||
| Magnesium | 16.52 mg | (6 %) | ||
| Iron | 1.69 mg | (11 %) | ||
| Iodine | 40.2 μg | (20 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 25.52 g | |||
| Cholesterol | 198.99 mg |
Ingredients
- Ingredients
- butter (for molds)
- Pastry flour (for molds)
- 60 grams Strawberries
- 4 Basil
- 60 grams softened butter
- 60 grams sugar
- 1 egg
- 1 pinch salt
- 1 tablespoon lemon juice
- ¼ teaspoon lemon zest
- 50 grams Pastry flour
- 25 grams cornstarch
- 1 teaspoon Baking powder
- 100 grams Whipped cream
- 60 grams fresh Strawberries
- Basil (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Butter and flour 6 mini bundt pans.
Rinse and hull the strawberries, pat dry and finely chop. Rinse the basil, shake dry and chop finely. In the bowl of an electric mixer, beat the butter with the sugar until light and fluffy. Add the egg, salt, lemon zest and juice. Mix the flour with cornstarch and baking powder and stir into the butter mixture. Gently fold in the berries and basil. Pour batter into the pans and bake until a toothpick inserted near the center of a cake comes out clean, about 20 minutes.
Remove from oven, let cool briefly in the pans, then unmold, turn right side up and cool completely on a wire rack.
Whip the cream to stiff peaks and spoon into a piping bag with a serrated tip and pipe a dab onto each cake. Garnish with fresh strawberries and basil.
