Wine Cream Cake with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the batter
- 200 grams softened butter
- grated zest of 1 untreated lemons
- 80 grams sugar
- 1 packet Vanilla sugar
- 3 eggs (medium size)
- 400 grams Pastry flour
- 2 tsps Baking powder
- 3-4 tablespoons milk
- For the cream
- 1 packet clear Pie glaze
- 250 milliliters white wine
- 2 Tbsps lemon juice
- 6 Tbsps sugar
- 600 milliliters Whipped cream
- 1 packet Cream stabilizer
- For the fruit
- 200 grams Strawberries
- 2 Nectarine
- per 100 grams of green and red grapes (seedless) and red Currants
Preparation steps
For the batter: Whip butter and lemon zest until creamy. Gradually stir in sugar, vanilla and eggs. Mix flour with baking powder and stir in alternately with the milk. Line the bottom of a springform pan of 26 cm (approximately 10 inch) diameter with parchment paper. Pour batter into pan and smooth. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for 35-40 minutes. After about 20 minutes cover with aluminum foil or parchment paper.
Remove from oven and allow cake to cool for 10 minutes in the pan. Then carefully remove from the pan and allow to cool on a wire rack lined with parchment paper.
For the cream: Combine glaze powder with white wine and 2 tablespoons sugar and prepare according to package instructions. Stir in lemon juice. Allow to cool but not to solidify.
For the fruit: Rinse, trim and halve strawberries. Rinse nectarines and cut from the core into slices. Rinse grapes and halve. Rinse currants and strip berries with a fork from the stems. Mix fruits together.
Whip cream until stiff then add stabilizer and remaining sugar. Stir wine glaze jelly and stir half into the cream. Cut cake in half horizontally. Place lower layer on a cake plate, spread with almost half of the wine cream, put on the top layer and spread with remaining wine cream. Place fruit on top. Heat remaining wine jelly until it becomes liquid. Carefully pour over the fruit. Chill cake in the refrigerator for 1-2 hours and then serve.
