Strawberry Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the base
- 300 grams Dark chocolate
- 75 grams Coconut oil
- 100 milliliters Whipped cream
- 75 grams Hazelnuts (chopped)
- For filling and topping
- 750 grams Strawberries
- 400 grams Quark
- 1 Tbsp lemon juice
- 100 grams powdered sugar
- 400 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 2 Tbsps planed Hazelnuts
- powdered sugar (for dusting)
Preparation steps
Chop the chocolate coarsely and combine with the coconut oil and the whipping cream, then melt over hot (not boiling) water stirring constantly. Remove from heat and stir in the nuts. Line a springform pan with parchment paper and fill with the chocolate cream. Refrigerate at least 3 hours until chilled and chocolate is hardened.
For the filling, rinse and pat dry the strawberries, Combine the quark with the lemon juice and icing sugar until smooth. Whip the cream with the Whip It until stiff. Stir half into the cream and fold in the second half carefully. Add approximately half the strawberries on top of the chocolate base, and spread the cream over the berries. Top with the remaining berries and sprinkle with the hazelnuts. Serve dusted with powdered sugar.
