Mini Strawberry and Basil Gugelhupfs

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Mini Strawberry and Basil Gugelhupfs
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Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
677
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie677 kcal(32 %)
Protein8 g(8 %)
Fat42.61 g(37 %)
Carbohydrates68.17 g(45 %)
Sugar added30.24 g(121 %)
Roughage1.33 g(4 %)
Vitamin A450.36 mg(56,295 %)
Vitamin D1.19 μg(6 %)
Vitamin E3.59 mg(30 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.27 mg(25 %)
Niacin1.41 mg(12 %)
Vitamin B₆0.05 mg(4 %)
Folate38.93 μg(13 %)
Pantothenic acid0.25 mg(4 %)
Biotin1.37 μg(3 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C39.92 mg(42 %)
Potassium250.1 mg(6 %)
Calcium216.26 mg(22 %)
Magnesium16.52 mg(6 %)
Iron1.69 mg(11 %)
Iodine40.2 μg(20 %)
Zinc0.3 mg(4 %)
Saturated fatty acids25.52 g
Cholesterol198.99 mg
Author of this recipe:

Ingredients

for
6
Ingredients
Butter (for molds)
Pastry flour (for molds)
60 grams
4
60 grams
softened Butter
60 grams
1
1 pinch
1 tablespoon
¼ teaspoon
50 grams
25 grams
1 teaspoon
100 grams
60 grams
Basil leaf (for garnish)

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F). Butter and flour 6 mini bundt pans.

2.

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.

3.

Remove from oven, let cool briefly in the pans, then unmold, turn right side up and cool completely on a wire rack.

4.

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.