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Tropical Fruit and Cream Cheese Gateau

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Tropical Fruit and Cream Cheese Gateau
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
394
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie394 kcal(19 %)
Protein11.03 g(11 %)
Fat25.23 g(22 %)
Carbohydrates32.91 g(22 %)
Sugar added11.18 g(45 %)
Roughage0.14 g(0 %)
Vitamin A244.96 mg(30,620 %)
Vitamin D0.34 μg(2 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.19 mg(17 %)
Niacin0.95 mg(8 %)
Vitamin B₆0.04 mg(3 %)
Folate9.55 μg(3 %)
Pantothenic acid0.41 mg(7 %)
Biotin1.1 μg(2 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C0.23 mg(0 %)
Potassium92.17 mg(2 %)
Calcium71.03 mg(7 %)
Magnesium8.23 mg(3 %)
Iron0.3 mg(2 %)
Iodine3 μg(2 %)
Zinc0.35 mg(4 %)
Saturated fatty acids15.12 g
Cholesterol80.76 mg
Author of this recipe:

Ingredients

for
1
For the base
1 cup
½ teaspoon
cup
For the topping
14 sheets
white gelatin
1
canned, large Pineapple ring (approx. 850 ml, drained, juice retained)
2 ⅔ cups
cup
1 cup
cream (whipped)
Plus

Preparation steps

1.
Place the sponge fingers in a freezer bag and crush with a rolling pin. Mix with the cinnamon and then transfer to a greased baking tin.
2.
Heat the strawberry jelly, leave to cool slightly and pour over the biscuit crumbs. Chill in the fridge.
3.
Soften 8 sheets gelatine in cold water. Puree 3 slices pineapple and stir in the cream cheese and the sugar. Dissolve the gelatine on a low heat. Stir in a little of the creme and then transfer to the remaining creme and fold in the whipped cream. Spread evenly onto the base. Chill for around 3 hours.
4.
Arrange the pineapple rings on top of the cake.
5.
Soften the remaining gelatine in cold water and use the apple juice to top up the pineapple juice to 500 ml. Dissolve the gelatine on a low heat and stir in the juice. Pour over the pineapple and chill for around 2 hours.
6.
Serve on a plate sprinkled with desiccated coconut.