Slice of Coloured Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
758
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 758 kcal | (36 %) | ||
| Protein | 12.19 g | (12 %) | ||
| Fat | 53.64 g | (46 %) | ||
| Carbohydrates | 58.66 g | (39 %) | ||
| Sugar added | 26.55 g | (106 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 493.02 mg | (61,628 %) | ||
| Vitamin D | 1.51 μg | (8 %) | ||
| Vitamin E | 3.43 mg | (29 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.43 mg | (39 %) | ||
| Niacin | 3.42 mg | (29 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 87.72 μg | (29 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 1.29 μg | (3 %) | ||
| Vitamin B₁₂ | 0.82 μg | (27 %) | ||
| Vitamin C | 0.1 mg | (0 %) | ||
| Potassium | 307.08 mg | (8 %) | ||
| Calcium | 123.62 mg | (12 %) | ||
| Magnesium | 13.1 mg | (4 %) | ||
| Iron | 1.72 mg | (11 %) | ||
| Iodine | 36.72 μg | (18 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 30.64 g | |||
| Cholesterol | 229.32 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
1
- For the cake
- 1 ⅛ cups
butter (room temperature)
- 1 cup
- 1 pinch
- 6
- 1 teaspoon
- 2 tablespoons
red Food coloring
- 3.333 cups
- ½ ounce
- ⅞ cup
- For the filling & topping
- 1 ⅛ cups
- 1 ⅛ cups
- 1 cup
- ⅞ cup
cream (35% fat)
Product recommendation
For a large celebratory cake, bake two cakes this size, make twice the amount of cream and place them one on top of the other.
Preparation steps
1.
For the cake: preheat the oven to 180°C (160°C fan) 350°F, gas 4. Grease a 26cm|10"cake tin and line the base with non-stick baking paper.
2.
Beat together the butter, sugar and salt in a mixing bowl until light and creamy. Add the eggs and the vanilla and beat well until blended. Stir in the food colouring.
3.
Sift together the flour and cream of tartar and gradually add to the red mixture along with the milk.
4.
Spoon into the tin and bake on a low shelf in the oven for 50-60 minutes. Insert a wooden cocktail stick or skewer into the centre, which should come out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the filling and topping: mix together the cream cheese and mascarpone. Sift in the icing sugar and beat well.
6.
Whisk the cream until thick and fold into the mixture, then cover and chill until ready to use.
7.
Cut the cake horizontally into two. Spread one half with 1/3 of the cream and place the other half on top. Spread the remaining cream over the top and sides of the cake.
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