Baked Pavlova Gateau
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
4289
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,289 cal. | (204 %) | ||
| Protein | 92 g | (94 %) | ||
| Fat | 210 g | (181 %) | ||
| Carbohydrates | 502 g | (335 %) | ||
| Sugar added | 359 g | (1,436 %) | ||
| Roughage | 45.1 g | (150 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 50.8 mg | (423 %) | ||
| Vitamin K | 82.5 μg | (138 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 26.4 mg | (220 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 41.3 μg | (92 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 3,579 mg | (89 %) | ||
| Calcium | 779 mg | (78 %) | ||
| Magnesium | 554 mg | (185 %) | ||
| Iron | 13 mg | (87 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 10.4 mg | (130 %) | ||
| Saturated fatty acids | 72.8 g | |||
| Uric acid | 227 mg | |||
| Cholesterol | 684 mg | |||
| Complete sugar | 382 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 21 ozs Rhubarb (chopped)
- 2 Tbsps sugar
- ½ cup butter
- ⅔ cup caster sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 ¼ cups all-purpose flour
- 0.333 cup Almond flour
- 1 pinch salt
- 2 tsps Baking powder
- For the meringue
- 3 egg whites
- ⅔ cup caster sugar
- To decorate
- 1 cup sliced almonds
Preparation steps
1.
Mix together the rhubarb and sugar and set aside for 30 minutes. Drain on absorbent kitchen paper.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10" cake tin.
3.
Beat together the butter, caster sugar and vanilla in a mixing bowl until fluffy. Beat in the eggs, one at a time and mix well.
4.
Gradually stir in the flour, ground almonds, salt and baking powder until just combined.
5.
Put into the tin and spoon the rhubarb on top. Bake for 25 minutes.
6.
For the meringue: whisk the egg whites until firm. Add the sugar to the mixture a spoonful at a time, whisking continuously until stifff and shiny.
7.
Spread the meringue on top of the rhubarb and sprinkle with almonds. Bake for a further 10-15 minutes, until the meringue is golden. Cool in the tin.
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