Red Currant Cake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 5,213 cal. | (248 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 226 g | (195 %) | ||
| Carbohydrates | 685 g | (457 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 47.9 g | (160 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 8.4 μg | (42 %) | ||
| Vitamin E | 49.8 mg | (415 %) | ||
| Vitamin K | 38.1 μg | (64 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 24.4 mg | (203 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 273 μg | (91 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 71.3 μg | (158 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 5,614 mg | (140 %) | ||
| Calcium | 894 mg | (89 %) | ||
| Magnesium | 593 mg | (198 %) | ||
| Iron | 23.2 mg | (155 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 11.3 mg | (141 %) | ||
| Saturated fatty acids | 88.9 g | |||
| Uric acid | 675 mg | |||
| Cholesterol | 1,372 mg | |||
| Complete sugar | 552 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
