Woodruff Cake with Melon

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Woodruff Cake with Melon
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Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
3863
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie3,863 cal.(184 %)
Protein90 g(92 %)
Fat153 g(132 %)
Carbohydrates526 g(351 %)
Sugar added261 g(1,044 %)
Roughage8.3 g(28 %)
Vitamin A2.4 mg(300 %)
Vitamin D10.1 μg(51 %)
Vitamin E10 mg(83 %)
Vitamin K29.6 μg(49 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂2.4 mg(218 %)
Niacin23.1 mg(193 %)
Vitamin B₆1.2 mg(86 %)
Folate350 μg(117 %)
Pantothenic acid22.3 mg(372 %)
Biotin126 μg(280 %)
Vitamin B₁₂6.9 μg(230 %)
Vitamin C78 mg(82 %)
Potassium2,265 mg(57 %)
Calcium536 mg(54 %)
Magnesium189 mg(63 %)
Iron12.2 mg(81 %)
Iodine75 μg(38 %)
Zinc7.6 mg(95 %)
Saturated fatty acids84.1 g
Uric acid300 mg
Cholesterol1,416 mg
Complete sugar360 g

Ingredients

for
1
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
How healthy are the main ingredients?
cream cheesesugarWhipped creamsugarhoneyegg

Preparation steps

1.

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.

2.

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.

3.

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.