Raspberry Cream Layer Cake

0
Average: 0 (0 votes)
(0 votes)
Raspberry Cream Layer Cake
share Share
print
bookmark_border Copy URL
Health Score:
56 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
334
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie334 cal.(16 %)
Protein6 g(6 %)
Fat18 g(16 %)
Carbohydrates37 g(25 %)
Sugar added20 g(80 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.1 μg(6 %)
Vitamin E1 mg(8 %)
Vitamin K5.1 μg(9 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate27 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin6.9 μg(15 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C10 mg(11 %)
Potassium170 mg(4 %)
Calcium75 mg(8 %)
Magnesium19 mg(6 %)
Iron0.8 mg(5 %)
Iodine5 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids10 g
Uric acid11 mg
Cholesterol115 mg
Complete sugar23 g

Ingredients

for
12
For the cake
4 eggs
150 grams sugar
3 Tbsps hot water
1 packet Vanilla sugar
100 grams Pastry flour
100 grams cornstarch
2 tsps Baking powder
For the raspberry cream
8 sheets white gelatin
300 grams Raspberries
Juice of 1 Limes
600 milliliters Whipped cream
80 grams powdered sugar (sifted)
For the garnish
100 grams Raspberries
Lemon balm
How healthy are the main ingredients?
Whipped creamRaspberrysugarRaspberryeggLime
Preparation

Kitchen utensils

1 Hand mixer, 1 Sieve, 1 Springform pan (26 cm diameter or approximately 10 inches), 1 Knife, 1 Pot, 1 Immersion blender

Preparation steps

1.

Separate eggs. Beat whites with 50 g (approximately 1/4 cup) sugar until stiff. Beat egg yolks until foamy with the remaining sugars, the hot water and the vanilla. Add to whites. Sift flour with cornstarch and baking powder. Fold everything together carefully, taking care not to stir too much. Line the bottom of a springform pan (26 cm or approximately 10 inches diameter) with parchment paper. Pour in the batter. Bake in a preheated oven at 175°C (approximately 350°F) for 25-30 minutes.

2.

Let cake cool for 10 minutes in the pan, then remove and let cool on a wire rack.

3.

Soak gelatin for 5 minutes in cold water. Rinse raspberries, gently pat dry, puree with lime juice and strain through a sieve. Dissolve gelatine over moderate heat and stir into the mashed raspberries. Chill slightly, until the fruit begins to gel. Whip the cream, gradually adding the powdered sugar. Mix cream and puree together until cream turns pink.

4.

Slice cake into thirds horizontally. Spread cream between the layers, reserving some to cover the entire cake. Garnish with raspberries and lemon balm if desired.