Mirabelle Plums and Cherry Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 15.12 g | (15 %) | ||
| Fat | 22.45 g | (19 %) | ||
| Carbohydrates | 85.18 g | (57 %) | ||
| Sugar added | 31.19 g | (125 %) | ||
| Roughage | 3.77 g | (13 %) |
| Vitamin A | 378.11 mg | (47,264 %) | ||
| Vitamin D | 2.58 μg | (13 %) | ||
| Vitamin E | 3.95 mg | (33 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 1.41 mg | (12 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 39.28 μg | (13 %) | ||
| Pantothenic acid | 0.56 mg | (9 %) | ||
| Biotin | 1.94 μg | (4 %) | ||
| Vitamin B₁₂ | 1.28 μg | (43 %) | ||
| Vitamin C | 14.44 mg | (15 %) | ||
| Potassium | 459.7 mg | (11 %) | ||
| Calcium | 300.19 mg | (30 %) | ||
| Magnesium | 20.36 mg | (7 %) | ||
| Iron | 0.74 mg | (5 %) | ||
| Iodine | 61.84 μg | (31 %) | ||
| Zinc | 0.51 mg | (6 %) | ||
| Saturated fatty acids | 11.46 g | |||
| Cholesterol | 178.5 mg |
Ingredients
- Ingredients
- Dough (for a 26 cm diameter springform pan)
- 100 grams short grain rice
- 1 Vanilla bean
- ⅜ l milk
- 400 grams Mirabelle plum
- 50 grams softened butter
- 125 grams sugar
- ½ Lime (for zest and juice)
- 3 eggs
- 300 grams Quark
- 100 grams dried Sour cherry
- 50 grams cornstarch
- 1 tsp Baking powder
Preparation steps
Split vanilla bean lengthwise and scrape out seeds. Combine vanilla pod and seeds, milk and rice in a pot. Bring to a boil and lower heat. Simmer on low heat for 20 minutes. Cool until lukewarm and remove vanilla pod. Rinse plums, halve and pit. Combine softened butter with sugar and lime juice. Beat until fluffy.
Separate eggs and combine egg yolks with sugar mixture. Combine sour cherries with quark and rice mixture. Beat egg whites until stiff. Combine cornstarch and baking powder in a sieve and sift over egg whites. Fold egg whites into cherry mixture.
Line a 26 cm (approximately 9 inch) springform pan with parchment paper. Pour half of batter into pan. Layer with plums and top wth remaining batter. Bake cake in preheated oven at 180°C (approximately 350°F) for about 75 minutes. Cool, loosen from the mold and place on a cake plate. Serve.
