Sweet Strawberry "Lasagna"
Sweet Strawberry "Lasagna" - The Italian classic sweet dessert - with airy sponge cake and fruit.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 246 mg | (6 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 131 mg |
Ingredients
- Ingredients
- 3 eggs
- ½ Organic orange
- 80 grams sugar
- 1 pinch salt
- 80 grams Pastry flour
- 400 grams Strawberries
- 2 Tbsps lemon juice
- 2 Tbsps powdered sugar
- 150 milliliters Whipped cream
- 250 grams Cream cheese (0.2% fat)
- 1 tsp Vanilla sugar
- 2 stalks mint
Preparation steps
Separate the eggs. Rinse the orange, pat dry and finely grate zest.
Beat egg yolks, 60 grams (approximately 1/4 cup) of sugar, orange zest and salt. Beat for about 5 minutes with a hand mixer until foamy.
Beat egg whites until stiff, then fold into the egg yolk mixture along with the flour.
Place dough on a parchment-lined baking sheet and bake in the oven at 225°C (fan 200°C; gas: mark 3-4) (approximately 400°F) for about 10 minutes.
Meanwhile, rinse strawberries, pat dry and trim stems. Cut about 1/4 of the strawberries into quarters lengthwise. Puree with lemon juice and powdered sugar.
Place pastry on a wire rack and let cool.
Whip cream until stiff. Stir cream cheese with remaining sugar and vanilla sugar. Fold in whipped cream. Rinse mint, shake dry and pluck the leaves.
Cut pastry into 4 equal rectangles. Spread cream mixture over 3 rectangles, drizzle with a little puree and top with sliced strawberries. Stack topped pastry pieces on a platter and then place remaining pastry rectangle on top. Garnish with remaining strawberries and mint and chill for about 1 hour in the refrigerator before serving.
