Peach and Cream Small Cakes

0
Average: 0 (0 votes)
(0 votes)
Peach and Cream Small Cakes
share Share
print
bookmark_border Copy URL
Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
518
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie518 kcal(25 %)
Protein11.05 g(11 %)
Fat16.24 g(14 %)
Carbohydrates85.59 g(57 %)
Sugar added23.63 g(95 %)
Roughage3.28 g(11 %)
Vitamin A319.68 mg(39,960 %)
Vitamin D1.99 μg(10 %)
Vitamin E6.42 mg(54 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.94 mg(25 %)
Vitamin B₆0.07 mg(5 %)
Folate46.05 μg(15 %)
Pantothenic acid0.45 mg(8 %)
Biotin0.98 μg(2 %)
Vitamin B₁₂1.18 μg(39 %)
Vitamin C18.04 mg(19 %)
Potassium548.52 mg(14 %)
Calcium59.75 mg(6 %)
Magnesium24.3 mg(8 %)
Iron1.48 mg(10 %)
Iodine65.64 μg(33 %)
Zinc0.5 mg(6 %)
Saturated fatty acids8.28 g
Cholesterol196.23 mg

Ingredients

for
4
For the biscuit
4
80 grams
80 grams
20 grams
½ teaspoon
For the topping
6 tablespoons
6
150 milliliters
2 tablespoons
In addition
Cocoa (for dusting)

Preparation steps

1.
Preheat the oven to 180 ° C top and bottom heat Preheat.
2.

For the biscuit: separate eggs. Whisk egg yolks with half of sugar until frothy. Beat egg whites with a pinch of salt until stiff and gradually add remaining sugar, beating constatntly, until mixture is shiny and stiff. Fold in egg whites into egg yolks. Combine flour with cornstarch and sift over egg mixture, fold gently. Spread batter in 4 lined with parchment paper tart pans (each about 8 cm in diameter) (approximately 3 inch) and smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes (inserted toothpick should come out clean). 

3.

Remove from the oven and cool slightly. Transfer to wire rack and cool completely. 

4.

For the topping: heat up jam. Blanch peaches in hot water and rinse in cold water, peel and cut into narrow wedges. Spread jam on biscuit cakes and arrange peach wedges in fan pattern. Beat cream with powdered sugar until stiff and place into a piping bag with a star tip. Pipe decoratively on top of peaches and dist with cocoa. Serve.