Strawberry Pistachio Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,045 cal. | (145 %) | ||
| Protein | 66 g | (67 %) | ||
| Fat | 248 g | (214 %) | ||
| Carbohydrates | 140 g | (93 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 27.9 g | (93 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 28.9 mg | (241 %) | ||
| Vitamin K | 97.3 μg | (162 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 18.6 mg | (155 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 351 μg | (117 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 97.8 μg | (217 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 141 mg | (148 %) | ||
| Potassium | 3,042 mg | (76 %) | ||
| Calcium | 743 mg | (74 %) | ||
| Magnesium | 428 mg | (143 %) | ||
| Iron | 19.9 mg | (133 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 95 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 1,596 mg | |||
| Complete sugar | 124 g |
Ingredients
- Ingredients
- 100 grams mixed Dried Fruit
- 100 grams Strawberries
- 400 grams Whipped cream
- lemons
- Vanilla bean
- 4 egg yolks
- 50 grams honey
- 80 grams chopped Pistachio
- 50 grams slivered almonds
- 2 Tbsps whole Pistachio
Preparation steps
Rinse the strawberries and puree. Strain through a sieve. Bring half of the cream with the lemon juice and vanilla to a boil. In a bowl over a pot of simmering water, whisk egg yolks with honey. Slowly pour in the hot cream and continue to whisk until the mixture becomes thick.
Remove from heat and allow to cool while stirring. Coarsely chop the dried fruit. Beat the remaining cream until stiff and fold into the warm mixture. Fold 1/3 of the cream mixture with the chopped pistachios. Fold the remaining cream mixture with the strawberry puree and chopped fruit. Line a dome-shaped terrine mold and place the pistachio cream in.
Set in the freezer for 1 hour. Then transfer the strawberry cream on top of the pistachio and put back in the freezer for 2 hours. Turn out onto a plate and remove the plastic. Before serving, allow it to sit out for about 10 minutes. To serve: Garnish with whole pistachios and roasted almonds.
