Strawberry and Mascarpone Trifle Push Pops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 724 cal. | (34 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 17.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 52 g |
Ingredients
- For the cake
- 80 grams butter
- 80 grams sugar
- 2 eggs
- 100 grams Pastry flour
- 60 grams ground almonds
- 1 generous pinch Baking powder
- 4 Tbsps Natural yogurt
- For the strawberries
- 160 grams fresh Strawberries
- 1 Tbsp lemon juice
- 5 Tbsps sugar
- For the mascarpone cream
- 125 grams Quark
- 75 milliliters Whipped cream
- To garnish
- 2 Tbsps chopped almonds
- 4 Strawberries
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
For the cake: Beat the butter with the sugar and lemon zest until creamy then gradually add the eggs. Mix the flour with the ground almonds and baking powder then stir into the butter mixture alternately with the yogurt. Transfer to a springform pan lined with baking paper, smooth the top and bake for about 30 minutes. Remove from the oven, let cool and cut into 12 small circles (each approx 3.5 cm diameter) (approximately 1 1/2 inches).
For the strawberries: Rinse the strawberries, hull and cut into small pieces. Toss with the lemon juice and 1 tablespoon sugar then set aside.
For the mascarpone cream: Mix the mascarpone with the remaining sugar until smooth, beat the cream until stiff and fold in. Transfer to a piping bag fitted with a small plain tip.
Place a cake disc in the bottom of each push pop container and cover with strawberry cubes. Spread 1/3 mascarpone cream over top and add another cake disc. Repeat layering with the remaining strawberries, mascarpone cream and cakes. Sprinkle with chopped almonds and serve each push pop garnished with a strawberry.
