Polish Easter Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,744 cal. | (83 %) | ||
| Protein | 26.31 g | (27 %) | ||
| Fat | 93.11 g | (80 %) | ||
| Carbohydrates | 205.59 g | (137 %) | ||
| Sugar added | 89.6 g | (358 %) | ||
| Roughage | 5.87 g | (20 %) |
| Vitamin A | 764.15 mg | (95,519 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 14.31 mg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.92 mg | (84 %) | ||
| Niacin | 5.39 mg | (45 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 85.44 μg | (28 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 1.25 μg | (42 %) | ||
| Vitamin C | 52.37 mg | (55 %) | ||
| Potassium | 723.25 mg | (18 %) | ||
| Calcium | 279.43 mg | (28 %) | ||
| Magnesium | 102.77 mg | (34 %) | ||
| Iron | 5.04 mg | (34 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 1.28 mg | (16 %) | ||
| Saturated fatty acids | 46.39 g | |||
| Cholesterol | 342.13 mg |
Ingredients
- For the pastry
- 300 grams Pastry flour
- 100 ground almonds
- 200 grams butter
- 100 grams sugar
- 1 egg
- 1 pinch salt
- For the filling
- 150 grams soft butter
- 150 grams sugar
- 3 eggs
- 75 grams cornstarch
- 75 grams Pastry flour
- 1 tsp Baking powder
- also
- 3 organic Oranges
- 40 grams sugar
- 50 grams Raspberry jam
- 4 centiliters Rum
- 4 Tbsps honey
- For the garnish
- white Chocolate leaf
- peeled almonds
Preparation steps
For the dough: Cut the butter into small pea-sized pieces. Combine the flour, almonds, butter, sugar, egg and salt into a smooth dough. As needed, add some cold water. Cover in plastic wrap and let rest in the refrigerator for about 30 minutes.
For the filling: In a large mixing bowl, stir together the butter with the sugar until creamy. Gradually stir in the eggs. In a seperate bowl, mix the cornstarch with the flour and baking powder. Add the dry ingredients to the wet ingredients in batches and stir after each batch until well combined.
To assemble: Rinse the oranges in hot water, pat dry and cut into 7 to 8 cm (approximately 2 3/4 to 3 inches) wide by about 1/2 cm (approximately 1/10 inch) thick slices. Squeeze the juice from the remaining orange pieces.
Preheat the oven to 180°C (approximately 350°F) convection.
Line a springform pan with parchment paper and then line the prepared pan with the orange slices. Drizzle with 2 to 3 tablespoons juice and sprinkle with the sugar. Reserve the remaining orange juice.
Cut the dough in half and roll out each half about 1 cm (approximately 1/3 inch) thick and cut in the size of the pan. Place one layer over the orange slices and spread the top evenly with the jam.
Pour the filling over the top and spread in a smooth and even layer. Place the second piece of dough over the top and bake in the oven about 1 hour. If the cake starts to brown too much, cover loosely with aluminum foil.
In a small saucepan, warm the remaining orange juice with the rum and honey over medium-low heat.
Remove the cake from the oven, evenly pour the juice mixture over the top and let cool.
Before serving, carefully remove from the mold and garnish with chocolate and almonds.
