Charlotte with Yogurt and Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,292 cal. | (62 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 72 g | (288 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 15.4 mg | (128 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 42 μg | (93 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 60 mg | (63 %) | ||
| Potassium | 1,020 mg | (26 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 157 mg | (52 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 31.2 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 640 mg | |||
| Complete sugar | 90 g |
Ingredients
- For the cake base
- For the dough (box-shaped form, 28 cm or approximately 11 inches)
- 150 grams peeled almonds (ground)
- 150 grams powdered sugar
- 40 grams Pastry flour
- 4 eggs
- 30 grams butter
- 4 egg whites
- For the filling
- 4 egg yolks
- 80 grams sugar
- 250 grams Yogurt (0.1% fat)
- 60 grams powdered sugar
- 250 grams Whipped cream
- 250 grams Blueberries
- 150 grams Strawberries
- For the garnish
- 150 grams Whipped cream
- 150 grams Strawberries
- 80 grams chopped Pistachio
Preparation steps
For the cake base, line a baking sheet with parchment paper. Mix together the almonds, powdered sugar and flour in a bowl. Beat egg yolks until light and frothy and mix with almond mixture. Melt the butter and let cool. Beat the egg whites with sugar until very stiff. Fold together the butter, egg yolk mixture, and egg whites and spread the batter on the baking sheet. Bake at 225°C (approximately 425°F) for 8 minutes. Remove cake from the baking sheet and allow to cool.
For the filling, beat the egg yolks with sugar over a hot water bath until foamy and allow to cool. Mix yogurt with powdered sugar and fold into the eggs. Whip cream until stiff and fold into yogurt mixture. Rinse berries, pat dry and fold into the mixture. Grease the box-shaped form and line with plastic wrap. Trim the cake so that it fits in the base and sides of the form and place inside, lining the edges. Pour in the yogurt mixture and cover the form. Place in the freezer overnight.
For the garnish, whip the cream. Turn out the charlotte and coat the top and sides with whipped cream. Rinse and halve some strawberries. Decorate with charlotte with berries and pistachios, slice and serve.
