Wheatberry Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 9,786 cal. | (466 %) | ||
| Protein | 302 g | (308 %) | ||
| Fat | 336 g | (290 %) | ||
| Carbohydrates | 1,372 g | (915 %) | ||
| Sugar added | 314 g | (1,256 %) | ||
| Roughage | 132.5 g | (442 %) |
| Vitamin A | 4.4 mg | (550 %) | ||
| Vitamin D | 23.6 μg | (118 %) | ||
| Vitamin E | 32.6 mg | (272 %) | ||
| Vitamin K | 85.5 μg | (143 %) | ||
| Vitamin B₁ | 5.6 mg | (560 %) | ||
| Vitamin B₂ | 5.7 mg | (518 %) | ||
| Niacin | 115.7 mg | (964 %) | ||
| Vitamin B₆ | 3.7 mg | (264 %) | ||
| Folate | 1,437 μg | (479 %) | ||
| Pantothenic acid | 24.8 mg | (413 %) | ||
| Biotin | 270.9 μg | (602 %) | ||
| Vitamin B₁₂ | 17.5 μg | (583 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 6,994 mg | (175 %) | ||
| Calcium | 2,395 mg | (240 %) | ||
| Magnesium | 1,132 mg | (377 %) | ||
| Iron | 47.7 mg | (318 %) | ||
| Iodine | 324 μg | (162 %) | ||
| Zinc | 38 mg | (475 %) | ||
| Saturated fatty acids | 179.4 g | |||
| Uric acid | 760 mg | |||
| Cholesterol | 3,785 mg | |||
| Complete sugar | 403 g |
Ingredients
- Ingredients
- 825 grams Wheat
- 500 milliliters milk
- 1 organic lemon (peeled and juiced)
- 300 grams sugar
- 1 Cinnamon stick
- 1 Vanilla bean
- 150 grams clarified butter (+ 1 tsp)
- 11 eggs
- 2 egg yolks
- 500 grams Ricotta cheese
- 200 grams candied Fruit (such as orange, lime, melon)
- ½ tsp Ground cinnamon
- 10 drops Orange blossom water
- 650 grams Pastry flour
- salt
- butter (for the pan)
- Pastry flour (for the pan)
- powdered sugar
Preparation steps
In separate bowls, place 500 grams (approximately 18 ounces) wheatberries for filling and 325 grams (approximately 12 ounces) wheatberries for pastry in lukewarm water and cover and let soak overnight. Drain and rinse wheatberries separately. For the filling, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. For the cake, heat wheatberries, milk, lemon peel, 100 grams (approximately 4 ounces) sugar, cinnamon stick and vanilla bean seeds and pod and 1 teaspoon clarified butter in a saucepan and stir. Simmer until liquid is absorbed. Remove cinnamon stick, vanilla bean pod and lemon peel and set aside to cool.
Mix 5 egg yolks and 200 grams (approximately 7 ounces) sugar until smooth and frothy. In a separate bowl, mix 5 egg whites until stiff. Press ricotta through a sieve and mix with egg yolk mixture and fold egg whites into egg yolk mixture. Cut candied fruit into small cubes. Mix cooled wheatberries mixture and egg mixture and season with cinnamon powder. Stir in candied fruit and orange blossom water and cover and refrigerate.
For the pastry, mix 650 grams (approximately 23 ounces) flour, remaining 6 eggs, 2 egg yolks, remaining wheatberries, 150 grams (approximately 5 ounces) butter and salt in a bowl until smooth.
Divide pastry and set aside about 150 grams (approximately 5 ounces). On a floured surface, roll out remaining pastry about .5 cm (approximately 1/4 inch) thin. Grease and flour springform pan and line with pastry. Secure edges and carefully pour in batter.
Roll out remaining pastry and cut into long strips and arrange in a lattice pattern over filling and press carefully into place along sides. Trim excess pastry, if needed. Bake in preheated oven at 150°C (approximately 300°F) for about 2 hours. Turn off oven and let cake rest in oven for about 30 minutes. Remove from oven and let cool. To serve, dust with powdered sugar.
