Frozen Summer Berry Gateau
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 6 h. 50 min.
Ready in
Calories:
4101
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,101 cal. | (195 %) | ||
| Protein | 68 g | (69 %) | ||
| Fat | 244 g | (210 %) | ||
| Carbohydrates | 390 g | (260 %) | ||
| Sugar added | 335 g | (1,340 %) | ||
| Roughage | 23.2 g | (77 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 7.5 μg | (38 %) | ||
| Vitamin E | 43.4 mg | (362 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 22.4 mg | (187 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 580 μg | (193 %) | ||
| Pantothenic acid | 6 mg | (100 %) | ||
| Biotin | 172 μg | (382 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 364 mg | (383 %) | ||
| Potassium | 2,839 mg | (71 %) | ||
| Calcium | 805 mg | (81 %) | ||
| Magnesium | 383 mg | (128 %) | ||
| Iron | 15.7 mg | (105 %) | ||
| Iodine | 420 μg | (210 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 96.8 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 1,426 mg | |||
| Complete sugar | 390 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the ice cream
- 1 ½ cups Strawberries
- 2 egg yolks
- 2 eggs
- ⅛ cup Orange liqueur
- 1 cup powdered sugar
- ⅞ cup Mascarpone
- ⅞ cup cream (whipped)
- 2 cups Hazelnuts (chopped)
- For the sorbet
- ⅔ cup sugar
- 3.333 cups Strawberries
- 1 lemon (juiced)
- 2 egg whites
- 1 cup Strawberries (sliced, for the topping)
Preparation steps
1.
To make the ice cream, purée the strawberries and heat the egg yolks, eggs, orange liqueur and the icing sugar in a bain marie beating until thick and creamy. Remove from the heat and beat until cold.
2.
Mix the egg mixture in with the purée and fold in the mascarpone and the whipped cream.
3.
Line a springform pan with cling film and cover the base with a third of the nuts. Add the strawberry purée mixture, spread evenly and freeze for at least 2 hours.
4.
To make the sorbet, place the sugar in a pot with 200 ml water and bring to the boil. Simmer for around 5 minutes and then leave to cool.
5.
Purée the strawberries with the lemon juice and beat the egg whites until stiff. Fold the beaten egg whites and the sugar syrup into the purée.
6.
Remove the ice cream cake from the oven and sprinkle with another third of the nuts. Add the sorbet and freeze for another four hours.
7.
Remove from the freezer around 10 minutes before serving and remove from the tin. Sprinkle with the remaining nuts and top with the strawberries. Serve immediately.
