Savory Caprese Torta in Glass Jars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 843 cal. | (40 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 31.2 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 461 mg | (12 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 322 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 200 grams Tomatoes
- 125 grams Buffalo mozzarella
- ½ handful Basil
- 1 ½ Tbsps green peppercorns
- 1 Tbsp balsamic vinegar
- olive oil (for the glass jars)
- Pastry flour (for the glass jars)
- 4 eggs
- 8 Tbsps olive oil
- 175 grams Pastry flour
- 25 grams cornstarch
- 2 tsps Baking powder
- 1 tsp sugar
- 1 tsp salt
- 125 milliliters milk
Preparation steps
Rinse and trim the tomatoes. Cut into quarters, scrape the seeds and dice the flesh. Drain and dice the mozzarella. Rinse the basil and chop the leaves. Chop the peppercorns. Combine the tomatoes, mozzarella, basil, peppercorns and balsamic.
Preheat the oven to 200°C (approximately 400°F). Grease the jars with oil and sprinkle with flour. Beat the eggs with an electric mixer until fluffy and add the oil. Sift together the flour, cornstarch and baking powder and quickly stir into the egg mixture. Add the sugar, salt and milk and combine into a smooth dough. Fold in the tomato and mozzarella. Pour batter into the jars and bake for about 35 minutes, until a toothpick inserted into the center comes out clean.
Cover the finished cake immediately and leave to cool on a wire rack. Unmold before serving.
