Frozen Summer Berry Gateau

Name: Frozen summer berry gateau
Total time: 6 h 50 min
Yield: 1
Ingredients: 1.5 cups Strawberries; 2 egg yolks; 2 eggs; 0.125 cup Orange liqueur; 1 cup powdered sugar; 0.875 cup Mascarpone; 0.875 cup cream (whipped); 2 cups Hazelnuts (chopped); 0.667 cup sugar; 3.333 cups Strawberries; 1 lemon (juiced); 2 egg whites; 1 cup Strawberries (sliced, for the topping)

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Health Score:

68 / 100

Difficulty:

moderate

Difficulty

Preparation:

50 min.

Preparation

ready in 6 h. 50 min.

Ready in

Calories:

4101

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cake approx. 20 cm diameter

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)

How healthy are the main ingredients?

Strawberry Mascarpone Strawberry Strawberry sugar egg

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Preparation steps

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.

Mix the egg mixture in with the purée and fold in the mascarpone and the whipped cream.

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.

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.

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.

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.

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.

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