Vanilla Cream Cake with Red Currants
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 10.93 g | (11 %) | ||
| Fat | 34.45 g | (30 %) | ||
| Carbohydrates | 72.21 g | (48 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 13.68 g | (46 %) |
| Vitamin A | 328.02 mg | (41,003 %) | ||
| Vitamin D | 1.03 μg | (5 %) | ||
| Vitamin E | 2.58 mg | (22 %) | ||
| Vitamin B₁ | 0.24 mg | (24 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 3.06 mg | (26 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 16.58 μg | (6 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9.96 μg | (22 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 281.85 mg | (297 %) | ||
| Potassium | 705.27 mg | (18 %) | ||
| Calcium | 260.45 mg | (26 %) | ||
| Magnesium | 80.01 mg | (27 %) | ||
| Iron | 3.94 mg | (26 %) | ||
| Iodine | 19.83 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 20.17 g | |||
| Cholesterol | 94.88 mg |
Ingredients
- For the cake
- 100 grams butter
- 50 grams Raw sugar
- 1 pinch salt
- 2 Tbsps lemon juice
- ½ organic lemon (zested)
- 100 grams Tofu
- 100 grams Whole wheat flour
- ½ tsp Baking powder
- butter (for greasing)
- For the vanilla cream
- 1 tsp Agar
- 1 ½ Tbsps cold water
- ¼ l milk
- 50 grams Raw sugar
- 1 tsp Natural vanilla
- ½ organic lemon (zested)
- 125 grams Whipped cream
- For the red currants
- 600 grams Red Currants
Preparation steps
For the cake: Mash the tofu with a fork.
Beat the softened butter, sugar and salt together until light and fluffy, add the lemon juice, lemon juice and tofu and mix until combined. Combine the flour and baking powder and mix into the batter until just combined. Grease a cake pan with butter, fill with the batter, smooth the surface and bake in a preheated oven at 180°C (approximately 350°F) for about 40 minutes.
Remove the cake, let cool for 10 minutes in the pan then transfer to a wire rack to cool completely.
For the vanilla cream: Whisk the agar into the water until smooth. Bring the milk, sugar, vanilla and lemon zest to a boil, add the agar mixture and cook until thickened. Remove from the heat and let cool, stirring frequently.
Whip the cream until stiff and fold into the vanilla cream.
Spread the vanilla cream over the cake. Rinse the currants, pat dry and remove the stems. Arrange on the cake and chill for at least 1 hour before serving.
