Pavlova Sandwich Gateau
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 161 mg | (4 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 16 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 4 large egg whites
- 1 pinch salt
- 1 cup caster sugar
- ¾ cup Hazelnuts (finely ground)
- 1 cup cream (48% fat)
- 1 tsp Rose water
- 1 ½ cups Raspberries
- 0.333 cup shelled Pistachio (crushed)
- ½ cup powdered sugar
Preparation steps
1.
Heat the oven to 140°C (120° fan)275°F gas 1. Grease and line 2 round baking trays with non-stick baking paper.
2.
Beat the egg whites with a pinch of salt in a large, clean mixing bowl until softly peaked.
3.
Add half of the sugar and beat well until dissolved and smooth. Continue to beat in the remaining sugar, gradually, until the meringue is thick and glossy.
4.
Fold through the ground hazelnuts and spread the mixture into rounds on the baking trays.
5.
Bake for 1 hour 10-15 minutes until set and dry. Turn off the oven, open the door, and leave the meringues to cool in the oven.
6.
Beat the cream and rosewater in a mixing bowl until softly peaked. Spread the cream over one of the meringues and top with the raspberries and pistachios.
7.
Sift over the icing sugar and top with the other round of meringue before serving.
