Cakes with Fruit
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
2040
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,040 cal. | (97 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 363 g | (242 %) | ||
| Sugar added | 61 g | (244 %) | ||
| Roughage | 31.8 g | (106 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 5.1 μg | (26 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 65.7 μg | (110 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 231 μg | (77 %) | ||
| Pantothenic acid | 5.4 mg | (90 %) | ||
| Biotin | 66.4 μg | (148 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 4,559 mg | (114 %) | ||
| Calcium | 797 mg | (80 %) | ||
| Magnesium | 269 mg | (90 %) | ||
| Iron | 14.4 mg | (96 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 478 mg | |||
| Cholesterol | 694 mg | |||
| Complete sugar | 328 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the batter
- 40 grams Pastry flour (+ 1 tsp)
- 1 tsp butter
- 3 eggs
- 40 grams sugar
- 1 tsp grated Lemon peel
- For the filling
- 100 grams Raspberries
- 200 grams Nectarine
- 1 Kiwi
- 300 grams Yogurt (0.1% fat)
- 1 Tbsp honey
Preparation steps
1.
For the sauce: Rinse currants and puree through a sieve. Rinse apricots, cut in half, remove core, cut into small pieces and puree with the sugar and the currants.
For the filling: Rinse raspberries. Rinse nectarines, cut in half and stone. Julienne. Peel and slice kiwi. Mix yogurt and honey.
2.
For the batter: Heat butter in a pan and add 1 teaspoon flour. Separate eggs, beat egg whites until very stiff. Whisk egg yolks with lemon zest. Whisk in flour and fold in whites. Pour batter in pan and bake in an oven preheated to 180°C (approximately 350°F) for 9 minutes.
Remove from oven and release from pan, cover with the fruit, distribute yogurt sauce on top and drizzle with raspberry sauce. Serve dusted with powdered sugar.
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