Sponge Cake with Vanilla Cream and Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,958 cal. | (141 %) | ||
| Protein | 93 g | (95 %) | ||
| Fat | 92 g | (79 %) | ||
| Carbohydrates | 431 g | (287 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 13.3 g | (44 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 17.1 μg | (86 %) | ||
| Vitamin E | 14.8 mg | (123 %) | ||
| Vitamin K | 54.7 μg | (91 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 25.9 mg | (216 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 675 μg | (225 %) | ||
| Pantothenic acid | 13.4 mg | (223 %) | ||
| Biotin | 187 μg | (416 %) | ||
| Vitamin B₁₂ | 10.8 μg | (360 %) | ||
| Vitamin C | 208 mg | (219 %) | ||
| Potassium | 2,254 mg | (56 %) | ||
| Calcium | 1,025 mg | (103 %) | ||
| Magnesium | 219 mg | (73 %) | ||
| Iron | 22.9 mg | (153 %) | ||
| Iodine | 122 μg | (61 %) | ||
| Zinc | 14.2 mg | (178 %) | ||
| Saturated fatty acids | 32.7 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 2,927 mg | |||
| Complete sugar | 300 g |
Ingredients
- For the cake
- 6 eggs
- 1 pinch salt
- 150 grams sugar
- 60 grams Pastry flour
- 40 grams Spelt flour
- 50 grams cornstarch
- For the vanilla cream
- 1 Vanilla bean
- ½ l milk
- 5 egg yolks
- 100 grams sugar
- 30 grams Pastry flour (or cornstarch)
- 1 pinch salt
- For decorating
- 350 grams Strawberries
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line the bottom of the springform pan with parchment paper.
For the cake: Separate the eggs. Beat the egg whites with the salt until stiff. Gradually sprinkle in the sugar and continue beating until stiff and cut resistant. Whisk the yolks and fold in the egg whites. Mix the two flours with the cornstarch and sift over the egg mixture. Fold to combine. Pour the batter into the pan and bake in the preheated oven for about 35 minutes, until a toothpick comes out clean.
Remove from oven, cool briefly, loosen the edge of the cake from the pan with a knife and remove the ring of the springform pan. Turn the cake onto a wire rack, remove the baking paper and cool completely.
For the vanilla cream: Slit the vanilla bean lengthwise, scrape out the seeds and the seeds, bean and milk in a pot. Bring to a boil. Beat the yolks and sugar in a bowl until creamy, stir in the flour. Slowly stir the hot milk into the yolk mixture, pour everything back into the pot, fish out the vanilla bean and stir over low heat until the cream thickens, do not boil. Allow to cool, stirring occasionally.
Spread the vanilla cream over the cake. For decorating: Rinse and hull the strawberries, pat dry and cut in half. Arrange the berries decoratively on the cake and serve garnished with daisies.
