Soft Cheese and Berry Gateau
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
4603
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,603 cal. | (219 %) | ||
| Protein | 172 g | (176 %) | ||
| Fat | 162 g | (140 %) | ||
| Carbohydrates | 605 g | (403 %) | ||
| Sugar added | 386 g | (1,544 %) | ||
| Roughage | 27.7 g | (92 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 36.2 mg | (302 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 3.1 mg | (282 %) | ||
| Niacin | 38.4 mg | (320 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 468 μg | (156 %) | ||
| Pantothenic acid | 10.3 mg | (172 %) | ||
| Biotin | 108.7 μg | (242 %) | ||
| Vitamin B₁₂ | 9.1 μg | (303 %) | ||
| Vitamin C | 155 mg | (163 %) | ||
| Potassium | 2,674 mg | (67 %) | ||
| Calcium | 1,910 mg | (191 %) | ||
| Magnesium | 448 mg | (149 %) | ||
| Iron | 16.8 mg | (112 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 12.6 mg | (158 %) | ||
| Saturated fatty acids | 56.5 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 1,168 mg | |||
| Complete sugar | 436 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 3 eggs (separated)
- ⅔ cup sugar
- 1 cup flour
- 1 tsp Baking powder
- For the topping
- 8 sheets white gelatin
- 1 egg yolk
- 1 ¼ cups powdered sugar
- 1 cup milk
- ½ organic lemon (juiced, half zest grated)
- 2 ¼ cups Quark
- ⅞ cup cream (at least 30% fat)
- 1 packet red gelatin
- 2.333 cups Strawberries (sliced)
- ¾ cup slivered almonds
Product recommendation
Wooden stick test: Poke a wooden stick (e. g. toothpick) into the cake at a slight angle and remove it again. If the mixture doesn't sticks to the stick and the stick feels dry the cake is finished, if not, bake for a few more minutes.
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a round cake tin.
2.
Beat the egg whites with 3 tbsp cold water until stiff peaks form and gradually stir in the sugar. Mix together the flour and the baking powder.
3.
Quickly fold the egg yolks into the egg white mixture and then sieve in the flour and mix well.
4.
Pour the cake mixture evenly into the cake tin and bake for 30-40 minutes. Test with a wooden fork to see if the cake is done. Remove the cake from the tin and leave to cool on a wire rack.
5.
To make the cream, soften the gelatine in cold water for 10 minutes.
6.
Mix together the egg yolk, icing sugar and 50 ml milk until fluffy. Add the lemon zest and the remaining milk and beat well over a hot bain-marie.
7.
Add the gelatine and allow to dissolve and leave to cool, stirring often.
8.
Mix together the quark and half the lemon juice and fold into the milk mixture. Leave to cool and stiffen.
9.
Whip the cream until stiff and fold into the mixture.
10.
Place the cake in a cake ring and spread the quark-cream mixture on top. Leave to set for one hour.
11.
Make the jelly according to the directions on the packet. Arrange the strawberries on top of the cake and pour the liquid jelly over the strawberries.
12.
Remove the cake ring and refrigerate the cake. Dry roast the slivered almonds and before serving press them around the side of the cake.
