Vanilla Cream Cheese Cake with Beets
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
365
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 kcal | (17 %) | ||
| Protein | 8.72 g | (9 %) | ||
| Fat | 21.52 g | (19 %) | ||
| Carbohydrates | 36.08 g | (24 %) | ||
| Sugar added | 23.29 g | (93 %) | ||
| Roughage | 1.99 g | (7 %) |
more nutritional values
| Vitamin A | 171.6 mg | (21,450 %) | ||
| Vitamin D | 0.83 μg | (4 %) | ||
| Vitamin E | 6.32 mg | (53 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 0.94 mg | (8 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 42.27 μg | (14 %) | ||
| Pantothenic acid | 0.22 mg | (4 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 0.56 mg | (1 %) | ||
| Potassium | 89.32 mg | (2 %) | ||
| Calcium | 92.7 mg | (9 %) | ||
| Magnesium | 51.7 mg | (17 %) | ||
| Iron | 1.06 mg | (7 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 0.26 mg | (3 %) | ||
| Saturated fatty acids | 8.03 g | |||
| Cholesterol | 107.94 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 1 ⅔ cups
- 5
- 1 cup
- ½ cup
- 1 teaspoon
- 3 tablespoons
- 1 ⅔ cups
- 1 teaspoon
- 1 tablespoon
- For the icing
- ⅔ cup
- 1 ¾ cups
- ½ teaspoon
Product recommendation
beetroots for decoration: Slice fresh beetroot, lay on a lined baking sheet, then dry in an oven for 1-2 hours at 80°C.
Preparation steps
1.
Preheat the oven to 350°F.
2.
Wash, peel, and finely grate the beetroot.
3.
Separate the eggs and beat the sugar with the egg yolks. Mix together the flour, cornflour and baking powder, and stir into the egg mixture. Add the beetroot and ground almonds, and mix well.
4.
Whisk the egg white and then fold into the well-mixed ingredients.
5.
Grease the cake tin and scatter the breadcrumbs inside.
6.
Pour the cake mixture into the tin (tin with a removeable base), smooth the top, and bake for about 60 minutes on the lowest shelf of the pre-heated oven. Test with a skewer or sharp knife, and if necessary, cover the surface with aluminium foil to prevent the top from becoming too dark.
7.
Remove the cake from the tin and allow to cool.
8.
Beat together the cream cheese, icing sugar and vanilla extract until smooth, and ice the top of the cake.
Decorate with dried beetroot shortly before serving.
9.
