Baked Lemon Cream
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 257 mg | (6 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 306 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Whsik butter and sugar until fluffy, add lemon zest.
2.
In a second bowl, whisk quark with egg yolks, crumbled marzipan and lemon juice with an electric hand mixer. Combine with butter mixture.
3.
Butter four souffle ramekins. Spread with cream and top each with a slice of lemon.
4.
Place ramekins in a baking dish and add hot water to that ramekins are covered up to half of their height. Bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove from the oven and cool. Serve.
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