Red Currant Cake

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Red Currant Cake
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
5213
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie5,213 cal.(248 %)
Protein91 g(93 %)
Fat226 g(195 %)
Carbohydrates685 g(457 %)
Sugar added200 g(800 %)
Roughage47.9 g(160 %)
Vitamin A1.8 mg(225 %)
Vitamin D8.4 μg(42 %)
Vitamin E49.8 mg(415 %)
Vitamin K38.1 μg(64 %)
Vitamin B₁1.4 mg(140 %)
Vitamin B₂1.4 mg(127 %)
Niacin24.4 mg(203 %)
Vitamin B₆0.9 mg(64 %)
Folate273 μg(91 %)
Pantothenic acid5.8 mg(97 %)
Biotin71.3 μg(158 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C7 mg(7 %)
Potassium5,614 mg(140 %)
Calcium894 mg(89 %)
Magnesium593 mg(198 %)
Iron23.2 mg(155 %)
Iodine48 μg(24 %)
Zinc11.3 mg(141 %)
Saturated fatty acids88.9 g
Uric acid675 mg
Cholesterol1,372 mg
Complete sugar552 g

Ingredients

for
1
Ingredients
500 grams Red Currants
2 eggs
2 egg yolks
100 grams softened butter
200 grams sugar
175 grams Pastry flour
2 tsps Baking powder
2 Tbsps milk
150 grams ground almonds
whipped Whipped cream
How healthy are the main ingredients?
CurrantsugaralmondeggWhipped cream

Preparation steps

1.

Rinse the currants, remove the stems and drain.

2.

Beat 125 grams (approximately 1/2 cup) butter and sugar until creamy. Gradually stir in the eggs and egg yolks. Mix the flour with the baking powder and stir into the egg mixture along with the ground almonds and milk.

3.

Grease and flour a kugelhopf pan, fill with batter and smooth the top. Set some of the currants aside, sprinkle the remaining currants over the batter, pressing in slightly, and bake in a preheated oven (180°C) (approximately 350°F) for about 60 minutes.

4.

Remove the cake from the oven, invert onto a wire rack and let cool. Serve garnished with whipped cream and reserved currants.