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Soft Fruit Cream Cheese Cake

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Soft Fruit Cream Cheese Cake
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
495
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein8.11 g(8 %)
Fat35.1 g(30 %)
Carbohydrates37.55 g(25 %)
Sugar added16.77 g(67 %)
Roughage0.16 g(1 %)
Vitamin A353.66 mg(44,208 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.6 mg(22 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.05 mg(4 %)
Folate51.75 μg(17 %)
Pantothenic acid0.44 mg(7 %)
Biotin1.26 μg(3 %)
Vitamin B₁₂0.59 μg(20 %)
Vitamin C0.64 mg(1 %)
Potassium117.62 mg(3 %)
Calcium73.77 mg(7 %)
Magnesium10.44 mg(3 %)
Iron0.92 mg(6 %)
Iodine20 μg(10 %)
Zinc0.48 mg(6 %)
Saturated fatty acids20.42 g
Cholesterol153.83 mg
Author of this recipe:

Ingredients

for
1
For the base
1 ⅔ cups
0.333 cup
cup
butter (chopped)
1
For the topping
cup
dried Apricot
cup
3
eggs (separated)
3 ½ cups
cup
¼ cup
1
Vanilla pod (seeds scraped out)
1 tablespoon

Preparation steps

1.
To make the base, mix together the flour, sugar and a pinch of salt and pile it onto the work surface. Create a well in the middle and place the butter around the well. Crack the egg into the well and quickly knead together to form a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a cake tin with butter.
3.
Soften the apricots in apple juice.
4.
Mix together the egg yolks, cheese, sugar, cornflour, vanilla seeds and lemon juice. Beat the egg whites with a pinch of salt until stiff and fold into the egg white mixture. Drain the apricots, slice them and stir them into the topping mixture.
5.
Roll out the pastry on a floured work surface so that it is slightly larger than the cake tin. Place the pastry into the tin creating an edge all the way round. Spread the mixture onto the base and bake for 45-60 min until golden brown. Cover with greased baking paper if the cake browns too quickly.
6.
Remove the cake from the oven, leave to cool, remove from the tin, dust with icing sugar and serve in slices.