Strawberry Vanilla Cake

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Strawberry Vanilla Cake
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Health Score:
5,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 3 h. 20 min.
Ready in
Calories:
1881
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie1,881 kcal(90 %)
Protein29.91 g(31 %)
Fat106.84 g(92 %)
Carbohydrates212.4 g(142 %)
Sugar added68.61 g(274 %)
Roughage10.3 g(34 %)
Vitamin A928.54 mg(116,068 %)
Vitamin D2.88 μg(14 %)
Vitamin E11.18 mg(93 %)
Vitamin B₁0.46 mg(46 %)
Vitamin B₂1.15 mg(105 %)
Niacin8.07 mg(67 %)
Vitamin B₆0.37 mg(26 %)
Folate148.43 μg(49 %)
Pantothenic acid2.13 mg(36 %)
Biotin34.52 μg(77 %)
Vitamin B₁₂1.75 μg(58 %)
Vitamin C243.45 mg(256 %)
Potassium1,366.22 mg(34 %)
Calcium466.57 mg(47 %)
Magnesium144.01 mg(48 %)
Iron6.32 mg(42 %)
Iodine128.84 μg(64 %)
Zinc2.87 mg(36 %)
Saturated fatty acids55.49 g
Cholesterol565.59 mg

Ingredients

for
1
for the pastry
300 grams Pastry flour
100 grams ground almonds
200 grams cold butter
100 grams sugar
1 egg
1 pinch salt
Pastry flour (to work)
for the vanilla cream
1 Vanilla bean
500 milliliters milk (1.5%)
500 milliliters Whipped cream
5 egg yolks
100 grams sugar
75 grams cornstarch
1 pinch salt
for covering
1 ½ kilograms Strawberries
2 packets clear Pie glaze (each 250 oz)
500 milliliters black Currant juice
75 grams sugar
How healthy are the main ingredients?
StrawberryWhipped creamalmondsugarsugaregg

Preparation steps

1.

Quickly knead the flour, almonds, chopped butter, sugar, egg and salt into a smooth dough. Add cold water, as needed. Wrap in plastic and chill for 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F).

3.

Roll the pastry out onto a floured surface. Line a baking sheet with parchment paper. Place the pastry on the baking sheet and push up a small edge. Bake for 20 minutes until golden brown. Remove from the oven and cool on a wire rack.

4.

Slice the vanilla pod lengthwise and scrape out the seeds. Boil the vanilla, cream and milk. Remove from the heat and let sit for 10 minutes. Pour through a sieve. Beat the yolks with the sugar until creamy. Add the cornstarch and warm cream milk, stirring constantly. Pour everything back into the pot and let thicken over low heat, stirring constantly.

5.

Allow to cool, stirring occasionally.

6.

Mix the cooled custard until smooth again. Spread over the dough and flatten it. Rinse and drain the strawberries. Cover the cake with the strawberries. Cook the glaze according to the instructions on the package with the blackcurrant juice and sugar. Pour over the strawberries.

7.

Allow to cool and solidify. Cut into pieces and serve.