Small Currant Cakes
(0 votes)
(0 votes)
Health Score:
51 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
411
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 475 mg | (12 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 200 grams Currants
- 2 Tbsps raisins
- 1 Tbsp Rum
- 5 eggs
- 1 pinch salt
- 120 grams sugar
- 50 grams ground almonds (blanched)
- 2 Tbsps cornstarch
- 100 grams Pastry flour
- 2 Tbsps slivered almonds
Preparation steps
1.
Preheat the oven to 180 ° C convection.
2.
Rinse currants, pat dry and remove from panicles. Soak raisins in rum. Separate eggs. Beat egg whites with salt until stiff. Whisk egg yolks with sugar until creamy. Mix almonds with cornstarch and flour, fold into egg whites alternating with egg yolks. Fold in flaked almonds, currants and raisins and spread mixture in buttered ramekins up to half. Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes (inserted toothpick should come out clean).
3.
Remove from oven, cool and serve.
