Pineapple and Kumquat Cake with Coconut Meringue
Nutritional values
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 247 mg | (6 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the batter
- 150 grams sugar
- 1 packet Vanilla sugar
- 4 eggs
- 200 grams Pastry flour
- 3 tsps Baking powder
- 30 grams Shredded coconut
- For the topping
- 450 grams Crème fraiche
- 3 egg yolks
- 50 grams sugar
- 1 tsp Rum
- 30 grams cornstarch
- 1 fresh Pineapple
- 100 grams Kumquat
- For the meringue
- 25 grams Shredded coconut
- 3 egg whites
- 150 grams sugar
Preparation steps
For the batter, mix ingredients into a batter. Line a baking sheet, about 30 x 40 cm (approximately 12 x 16 inches) with parchment paper. Spread batter into pan. To prevent over browning, fold strips of aluminum foil to cover pan edges.
For the topping, set aside kumquats and pineapple. Mix all other topping ingredients and spread evenly over batter. Cut pineapple stem. Peel pineapple, cut into quarters lengthwise, and cut flesh from core. Cut pineapple flesh into pieces about 1 cm (approximately 1/3 inch) thick. Rinse kumquats, dry and cut into slices. Decoratively arrange pineapple and kumquats on cake surface. Bake cake in a preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), for about 25 minutes.
For the meringue, toast coconut in a dry pan, pour onto a plate and allow to cool. Beat egg whites until stiff and gradually add sugar, while mixing. Fold in toasted coconut. Place dollops of meringue on the pre-baked hot cake in "cloud-like"shapes. Return to preheated oven and bake again at the same temperature until meringue tips are browned. Remove from oven and let cool briefly. To serve, cut into pieces.
