Vanilla and Strawberry Pancake Torte
Nutritional values
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 9.2 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 41.8 μg | (93 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 333 mg | (33 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 702 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 2 eggs
- 2 egg yolks
- 250 milliliters milk
- 100 grams Pastry flour
- 1 Tbsp sugar
- 80 grams Whipped cream
- 1 pinch salt
- butter (to saute)
- ½ l milk
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- 30 grams Pastry flour
- 1 pinch salt
- 300 grams Strawberries
Preparation steps
Split the vanilla bean lengthwise, scrape out the seeds and add to a saucepan along with the vanilla bean and the milk and bring to a boil.
In a bowl, beat the egg yolks with the sugar until creamy, whisk in the flour until smooth.
Gradually stir the hot milk into the egg yolk mixture, then pour the mixture back into the pot. Remove the vanilla bean and return the mixture to a boil over low heat, stirring all the while until the custard is thick enough to coat the back of a spoon.
Strain the custard through a sieve, let cool, and sprinkle the surface with a thin layer of sugar, to prevent a skin from forming.
Rinse and hull the strawberries and set about one-third of them aside. Puree and strain through a sieve. In a bowl, stir together the strawberry puree and half of the vanilla custard.
Cut the remaining strawberries into small pieces.
For the pancakes: In a bowl, whisk together the eggs, egg yolks and milk, and whisk in the flour until smooth. Stir in the cream and salt and set aside for 20 minutes.
Preheat the oven to 80°C (approximately 175°F). Heat some butter in a 20 cm (approximately 7-inch) skillet over medium heat. Working in batches, pour 3 tablespoons of batter into the pan and cook until golden brown, about 3 minutes per side. Remove to a baking sheet and keep warm in the oven while you prepare the remaining pancakes.
Alternately spread the pancakes with strawberry custard and vanilla custard and sandwich together to make a cake. Serve on a plate with strawberries and any remaining custard drizzled over.
