Tropical Fruit Sandwich Gateau
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
447
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 447 kcal | (21 %) | ||
| Protein | 5.1 g | (5 %) | ||
| Fat | 15.62 g | (13 %) | ||
| Carbohydrates | 71.76 g | (48 %) | ||
| Sugar added | 37.03 g | (148 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 222.38 mg | (27,798 %) | ||
| Vitamin D | 1.43 μg | (7 %) | ||
| Vitamin E | 2.92 mg | (24 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 44.18 μg | (15 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 0.48 μg | (1 %) | ||
| Vitamin B₁₂ | 0.68 μg | (23 %) | ||
| Vitamin C | 4.6 mg | (5 %) | ||
| Potassium | 65.73 mg | (2 %) | ||
| Calcium | 28.09 mg | (3 %) | ||
| Magnesium | 5.67 mg | (2 %) | ||
| Iron | 0.79 mg | (5 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 9.05 g | |||
| Cholesterol | 127.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 6
large eggs
- ¾ cup
superfine caster sugar
- 1 cup
- ¼ cup
unsalted butter (melted)
- For the icing
- 2 cups
- 3
Preparation steps
1.
For the cake: preheat the oven to 180°C (160° fan) 350°F gas 4. Grease 2 deep 20cm|8" cake tins and line the bases with non-stick baking paper.
2.
Whisk the eggs and sugar in a mixing bowl with an electric whisk until thick and creamy. Sift in the flour and stir until blended. Drizzle in the melted butter and whisk lightly until just combined.
3.
Pour the mixture into the tins and bake for 20-25 minutes, until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
4.
Place 1 cake upside down and spread with the curd or jam.
5.
Whisk the cream and icing sugar until thick and spoon on top of the jam. Place the remaining cake on top and place on a serving plate.
6.
For the topping: sift the icing sugar into a bowl. Scoop out the pulp from the passion fruit into the bowl and beat well. The mixture should be fairly thick but pourable.
7.
Pour the icing over the cake, allowing it to run down the sides and leave to set.
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