Mixed Berry Meringue Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
491
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 kcal | (23 %) | ||
| Protein | 6.41 g | (7 %) | ||
| Fat | 24.56 g | (21 %) | ||
| Carbohydrates | 62.58 g | (42 %) | ||
| Sugar added | 50.3 g | (201 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 298.06 mg | (37,258 %) | ||
| Vitamin D | 1.07 μg | (5 %) | ||
| Vitamin E | 0.61 mg | (5 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 1.53 mg | (13 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 3.42 μg | (1 %) | ||
| Pantothenic acid | 0.37 mg | (6 %) | ||
| Biotin | 3.27 μg | (7 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 13.9 mg | (15 %) | ||
| Potassium | 113.23 mg | (3 %) | ||
| Calcium | 66.65 mg | (7 %) | ||
| Magnesium | 8.51 mg | (3 %) | ||
| Iron | 0.84 mg | (6 %) | ||
| Iodine | 28.37 μg | (14 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 15.36 g | |||
| Cholesterol | 75.35 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6
- 1 ½ cups
superfine caster sugar
- 6 teaspoons
- 2 teaspoons
- 1 teaspoon
- 1 ⅔ cups
cream (48% fat)
- 2 ¼ cups
- To decorate
How healthy are the main ingredients?
mintPreparation steps
1.
Heat the oven to 140°C (120° fan) 275°F gas 1. Line 2 baking trays with non-stick baking paper.
2.
Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.
3.
Using a large spoon, palette knife or piping bag, spoon half the meringue mixture onto 1 baking tray, making a large circle. Repeat with the remaining meringue on the second baking tray.
4.
Place the baking trays in the oven and bake for 2 hours until dry, firm and crisp. Cool completely in the switched off oven with the door slightly open.
5.
Carefully remove the lining paper and place 1 disc of meringue on a serving plate.
6.
Whisk the cream until thick and carefully spread over the meringue. Place most of the berries on top of the cream. Place the other meringue disc on top.
7.
Decorate with the remaining berries and mint leaves
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