Strawberry Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 427 mg | (11 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 Springform pan (26 cm ⌀)
- For the dough
- 3 eggs (separated)
- 120 grams sugar
- 2 tsps grated Lemon peel
- 50 grams Pastry flour
- 175 grams ground almonds
- For the cream
- 200 grams Strawberries
- 250 grams Mascarpone
- 50 grams powdered sugar
- 1 packet Vanilla sugar
- 4 Tbsps milk
- 4 sheets white gelatin
- 300 grams Whipped cream
- For covering
- 100 grams Whipped cream
- 250 grams Strawberries
- 200 grams chopped Pistachio
- Lemon balm (for garnish)
Preparation steps
Beat eggs whites and sugar to stiff peaks. Mix together egg yolks, lemon zest, pastry flour, and ground almond. Fold in egg whites. Line a 28 cm (approximately 11 inch) springform pan with parchment paper. Evenly spread the dough into the pan. Bake in a preheated 200°C (approximately 400°F) oven for 20 minutes. Remove and let cool.
For the filling, wash strawberries, pat dry and chop. Mix together mascarpone, powdered sugar, vanilla sugar and 2 tablespoons milk. In a small saucepan, soak the gelatine in 2 tablespoons milk and 2 tablespoons cream until softened, about 10 minutes. Over low heat, dissolve the gelatin. Stir the dissolved gelatin into the mascarpone mixture. Whip the remaining cream until stiff and fold in the chopped strawberries and the mascarpone mixture. Spread the strawberry cream mixture over the crust and refrigerate until set.
For the topping, whip the cream until stiff peaks. Wash strawberries. Halve one-third of the strawberries and puree the rest. Pass the pureed strawberries through a sieve.
To finish the cake, remove the edges of the springform pan. Evenly spread the whipped cream to the edges of the cake. Sprinkle with the halved strawberries. Drizzle with the strawberry puree. Garnish with lemon balm leaves. Sprinkle the pistachios along the cake edge.
