White Cake with Candied Flowers

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White Cake with Candied Flowers
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Health Score:
4,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
858
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie858 kcal(41 %)
Protein17.25 g(18 %)
Fat46.56 g(40 %)
Carbohydrates93.88 g(63 %)
Sugar added49.4 g(198 %)
Roughage1.29 g(4 %)
Vitamin A472.75 mg(59,094 %)
Vitamin D2.06 μg(10 %)
Vitamin E5.03 mg(42 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.37 mg(34 %)
Niacin1.26 mg(11 %)
Vitamin B₆0.04 mg(3 %)
Folate52.23 μg(17 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.4 μg(3 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C38.39 mg(40 %)
Potassium304.01 mg(8 %)
Calcium204.83 mg(20 %)
Magnesium11.8 mg(4 %)
Iron1.22 mg(8 %)
Iodine66.54 μg(33 %)
Zinc0.22 mg(3 %)
Saturated fatty acids24.96 g
Cholesterol290.44 mg

Ingredients

for
12
For the cake
4
100 grams
½
Vanilla bean (cut in half and scraped)
1 tablespoon
100 grams
2 tablespoons
For the filling
250 grams
200 grams
200 grams
100 grams
200 milliliters
4 tablespoons
To garnish
candied Edible flower (i.e violets or pansies)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line the bottom of the springform pan with parchment paper.

2.

Separate the eggs and beat the yolks until frothy with half the sugar and the vanilla. Whip the egg whites with the lemon juice until stiff. Fold into the egg yolks. Sift the flour with the cornstarch and fold into the batter. Transfer into the prepared springform pan and smooth. Bake for about 35 minutes in the preheated oven. Check with a toothpick to see if the cake is finished.

3.

Remove the finished cake from the oven and let cool slightly. Carefully run a thin knife around the edge of the pan and turn out onto a wire rack and let cool completely.

4.

For the filling: Rinse the strawberries and pat dry. Cut into pieces. Mix the mascarpone with the quark and powdered sugar. Whip the cream until stiff and fold into the filling.

5.

Cut the cake into two layers. Brush the bottom layer with strawberry jam and top with the strawberries. Spread about half the filling onto the cake and top with the second layer. Frost with the remaining cream and chill for at least 30 minutes.

6.

Garnish with candied flowers as desired before serving.