Woodruff Cake with Melon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,863 cal. | (184 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 153 g | (132 %) | ||
| Carbohydrates | 526 g | (351 %) | ||
| Sugar added | 261 g | (1,044 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 10.1 μg | (51 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 29.6 μg | (49 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 23.1 mg | (193 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 350 μg | (117 %) | ||
| Pantothenic acid | 22.3 mg | (372 %) | ||
| Biotin | 126 μg | (280 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 2,265 mg | (57 %) | ||
| Calcium | 536 mg | (54 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 12.2 mg | (81 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 84.1 g | |||
| Uric acid | 300 mg | |||
| Cholesterol | 1,416 mg | |||
| Complete sugar | 360 g |
Ingredients
- For the sponge base
- 5 eggs
- 200 grams sugar
- 180 grams Pastry flour
- 2 Tbsps cornstarch
- 1 pinch salt
- butter
- Pastry flour (for dusting)
- For the cream
- 4 sprigs Woodruff
- 50 grams sugar
- 1 Tbsp lemon juice
- 250 grams cream cheese
- 100 milliliters Whipped cream (at least 30% fat content)
- 1 Cantaloupe
- 1 muskmelon
- 1 Tbsp honey
- 2 Tbsps lemon juice
- For garnish
- mint
Preparation steps
For the sponge base: Preheat oven to 200°C (approximately 400°F). Separate eggs and beat yolks with sugar until fluffy. Mix flour with cornstarch and gradually mix into egg yolk mixture. Beat egg whites with a pinch of salt until stiff and carefully fold into the batter.
Spread cake batter into a greased and floured sponge cake form and bake in preheated oven about 15 minutes (check doneness with a toothpick). Remove from pan and place on a wire rack and leave to cool.
For the cream: Rinse woodruff, shake dry, remove leaves from the stalks and puree with sugar, lemon juice and cream cheese in a blender. Beat cream until stiff and fold into mixture. Peel melons, core and scoop out balls. Marinate 10 minutes with honey and lemon juice. Spread cream mixture on cake base, place melon balls on top and serve garnished with mint leaves.
