Yogurt Cake with Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,935 cal. | (187 %) | ||
| Protein | 143 g | (146 %) | ||
| Fat | 136 g | (117 %) | ||
| Carbohydrates | 517 g | (345 %) | ||
| Sugar added | 281 g | (1,124 %) | ||
| Roughage | 29.6 g | (99 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 15.8 mg | (132 %) | ||
| Vitamin K | 87.4 μg | (146 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 3.9 mg | (355 %) | ||
| Niacin | 37.9 mg | (316 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 612 μg | (204 %) | ||
| Pantothenic acid | 12.1 mg | (202 %) | ||
| Biotin | 149 μg | (331 %) | ||
| Vitamin B₁₂ | 11.8 μg | (393 %) | ||
| Vitamin C | 327 mg | (344 %) | ||
| Potassium | 2,860 mg | (72 %) | ||
| Calcium | 1,306 mg | (131 %) | ||
| Magnesium | 244 mg | (81 %) | ||
| Iron | 15.9 mg | (106 %) | ||
| Iodine | 314 μg | (157 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 72.6 g | |||
| Uric acid | 283 mg | |||
| Cholesterol | 1,589 mg | |||
| Complete sugar | 385 g |
Ingredients
- Ingredients
- 6 eggs
- 150 grams sugar
- 150 grams Pastry flour
- grated Lemon peel
- 1 tsp lemon juice
- 1 tsp Baking powder
- butter (for the springform pan)
- breadcrumbs (for the springform pan)
- 125 grams Mascarpone
- 500 grams Quark
- 300 grams Yogurt (0.1% fat)
- 100 grams sugar
- half, squeezed lemons
- 400 grams Strawberries
- 300 grams Blueberries
- 1 Tbsp sugar
- 3 Tbsps Strawberry Jam
- mint (for garnish)
Preparation steps
For the base, separate eggs. Beat egg whites with 1 teaspoon lemon juice until stiff. Sprinkle in sugar and beat again until peaks are glossy and resist cuts. Mix flour, baking pour and egg yolks. Fold into egg white mixture.
Grease bottom of a springform pan with butter and sprinkle with breadcrumb. Pour in dough and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from oven and cool in pan. Remove from pan when cool and cut into 3 layers.
For the filling, mix mascarpone, quark, yogurt, 100 grams (approximately 3 1/2 ounces) of sugar and lemon juice (reserve 1 tablespoon for strawberries) until smooth. Mixture should be spreadable but not too thin. If needed, add more quark or yogurt.
Rinse and dry berries. For the garnish, cut 5 strawberries into slices and mix with 1 tablespoon sugar and 1 tablespoon lemon juice. Cut remaining strawberries into pieces.
Place first layer of cake in springform pan and brush with 1 tablespoon jam. Pour 1/3 of quark mixture on top and smooth. Add 1/3 of blueberries and strawberries. Place second layer on top and repeat steps. Coat bottom of third layer with remaining jam and put this side down on cake. Spread remaining quark mixture on top and use a fork or similar utensil to add a simple design. Garnish with marinated strawberries and drizzle with remaining juice. Refrigerate for 2 hours. Garnish with mint leaves and serve.
