Slice of Coloured Cake

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Slice of Coloured Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
758
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie758 kcal(36 %)
Protein12.19 g(12 %)
Fat53.64 g(46 %)
Carbohydrates58.66 g(39 %)
Sugar added26.55 g(106 %)
Roughage0 g(0 %)
Vitamin A493.02 mg(61,628 %)
Vitamin D1.51 μg(8 %)
Vitamin E3.43 mg(29 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.43 mg(39 %)
Niacin3.42 mg(29 %)
Vitamin B₆0.04 mg(3 %)
Folate87.72 μg(29 %)
Pantothenic acid0.44 mg(7 %)
Biotin1.29 μg(3 %)
Vitamin B₁₂0.82 μg(27 %)
Vitamin C0.1 mg(0 %)
Potassium307.08 mg(8 %)
Calcium123.62 mg(12 %)
Magnesium13.1 mg(4 %)
Iron1.72 mg(11 %)
Iodine36.72 μg(18 %)
Zinc0.49 mg(6 %)
Saturated fatty acids30.64 g
Cholesterol229.32 mg
Author of this recipe:

Ingredients

for
1
For the cake
1 ⅛ cups
butter (room temperature)
1 cup
1 pinch
6
1 teaspoon
2 tablespoons
3.333 cups
½ ounce
cup
For the filling & topping
1 ⅛ cups
1 ⅛ cups
1 cup
cup
cream (35% fat)
How healthy are the main ingredients?
sugarsalteggcream cheeseMascarpone
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.