White Cake with Grated Chocolate
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,293 kcal | (62 %) | ||
| Protein | 22.44 g | (23 %) | ||
| Fat | 90.09 g | (78 %) | ||
| Carbohydrates | 117.43 g | (78 %) | ||
| Sugar added | 48.9 g | (196 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 633.82 mg | (79,228 %) | ||
| Vitamin D | 2.64 μg | (13 %) | ||
| Vitamin E | 8.05 mg | (67 %) | ||
| Vitamin B₁ | 0.12 mg | (12 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 1.15 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 54.67 μg | (18 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Vitamin B₁₂ | 1.76 μg | (59 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 129.57 mg | (3 %) | ||
| Calcium | 108.57 mg | (11 %) | ||
| Magnesium | 2.31 mg | (1 %) | ||
| Iron | 5.66 mg | (38 %) | ||
| Iodine | 79.2 μg | (40 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 55.2 g | |||
| Cholesterol | 365.38 mg |
Ingredients
- For the batter
- 250 grams butter
- 200 grams powdered sugar
- 4 eggs (separated)
- 2 eggs
- 2 centiliters Rum
- salt
- 150 grams Pastry flour
- 100 grams cornstarch
- 1 tsp Baking powder
- For the garnish
- 250 grams dark Couverture
Preparation steps
For the batter: Preheat oven to 190°C (approximately 350°F).
Whip butter with powdered sugar until fluffy. Gradually add egg yolks, rum and a pinch of salt. Beat egg whites until stiff and gradually sprinkle in sugar. Mix flour with cornstarch and baking powder. Add egg whites to butter mixture and add flour mixture over top. Gradually fold in everything. Pour 1/4 of batter into a springform pan lined with parchment paper. Bake in preheated oven for 10-15 minutes. Then remove from oven, pour another 1/4 of batter on top and and bake another 10-15 minutes. Continue with the same procedure untila ll remaining dough is used up and the cake is finished baking. Test doneness with a toothpick.
For the garnish: Chop chocolate and melt in a bowl over a pot of hot (not boiling) water, then remove from heat and let cool until lukewarm. Spread half thinly on a marble slab and as soon as the chocolate starts to become dry, scrape off using a spatula to create chocolate curls.
Coat cake with remaining liquid chocolate and allow to dry, garnish with chocolate curls. Serve cut into pieces.
