Citrus-Topped Cake
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
284
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 284 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 4.75 g | (4 %) | ||
| Carbohydrates | 55.76 g | (37 %) | ||
| Sugar added | 9.36 g | (37 %) | ||
| Roughage | 1.89 g | (6 %) |
more nutritional values
| Vitamin A | 129.58 mg | (16,198 %) | ||
| Vitamin D | 0.53 μg | (3 %) | ||
| Vitamin E | 0.86 mg | (7 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 2.67 mg | (22 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 52.8 μg | (18 %) | ||
| Pantothenic acid | 0.79 mg | (13 %) | ||
| Biotin | 3.99 μg | (9 %) | ||
| Vitamin B₁₂ | 0.45 μg | (15 %) | ||
| Vitamin C | 38.23 mg | (40 %) | ||
| Potassium | 284.93 mg | (7 %) | ||
| Calcium | 110.72 mg | (11 %) | ||
| Magnesium | 19.46 mg | (6 %) | ||
| Iron | 1.96 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.67 g | |||
| Cholesterol | 141.11 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the cake
- 2 Oranges
- 1 Mandarin orange
- 2 Kiwi
- 150 grams Apricot
- 1 premade Sponge cake base (preferably baked in a fluted tart pan)
- For the cream
- ¼ l milk
- ½ Vanilla bean
- 3 egg yolks
- 75 grams sugar
Preparation steps
1.
For the cake: Peel orange and cut crosswise into slices, peel tangerine and fillet. Peel kiwi and cut into slices.
For the cream: Slit vanilla pod and scrape out seeds. Combine seeds with milk and bring to a boil, simmer for 10 minutes. Whip egg yolks with sugar until frothy and slowly add milk, stirring constantly. Simmer until cream thickens and cool in ice water bath, whisking occasionally.
2.
Spread pie crust with cooled cream and arrange fruit decoratively on top. Serve immediately.
