Fruit Cake with Hazelnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,197 cal. | (200 %) | ||
| Protein | 141 g | (144 %) | ||
| Fat | 275 g | (237 %) | ||
| Carbohydrates | 284 g | (189 %) | ||
| Sugar added | 151 g | (604 %) | ||
| Roughage | 27.7 g | (92 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 58.1 mg | (484 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 3 mg | (273 %) | ||
| Niacin | 37.2 mg | (310 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 616 μg | (205 %) | ||
| Pantothenic acid | 8.8 mg | (147 %) | ||
| Biotin | 209 μg | (464 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 4,009 mg | (100 %) | ||
| Calcium | 1,096 mg | (110 %) | ||
| Magnesium | 494 mg | (165 %) | ||
| Iron | 17.3 mg | (115 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 11 mg | (138 %) | ||
| Saturated fatty acids | 95.1 g | |||
| Uric acid | 172 mg | |||
| Cholesterol | 1,002 mg | |||
| Complete sugar | 244 g |
Ingredients
- For the flan
- 3 eggs
- 50 grams butter
- 75 grams sugar
- 100 grams ground Hazelnuts
- ½ tsp cinnamon
- 50 grams breadcrumbs
- For the cream
- 6 sheets gelatin
- 250 grams Sour cherry (from a jar)
- 400 grams Apricot (canned)
- 3 Tbsps Apricot jam (as needed)
- 500 grams Quark
- 75 grams sugar
- 200 milliliters Whipped cream
- For decorating
- 100 grams Hazelnuts (sliced)
- 1 sprig Lemon balm
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Line the baking sheet with parchment paper.
For the flan: Separate the eggs. Beat the egg whites until stiff. Beat the butter and sugar until creamy. Stir in the egg yolks. Mix together the hazelnuts with cinnamon and breadcrumbs, and stir this into the egg mixture. Fold in the egg whites. Pour batter into the pan and smooth it out until even. Bake for about 30 minutes. After partly cooled, remove from the tin. Let cool completely on a wire rack.
For the cream: Place the gelatine in cold water. Drain the apricots, while saving 50 ml (approximately 3 tablespoons) of the liquid. Cut approximately 20 apricot halves into fan-like shape and set aside. Spread the remaining apricot halves into a large ring on the pie crust. Save 7-8 cherries for garnishing and place the rest into a small ring on the pie crust. If there are apricots remaining, puree finely and add to the saved juice (if no apricots remain, use 3-4 tablespoons of apricot jam). Sift this puree and stir in the quark and sugar until smooth. Squeeze the gelatine to remove the water and dissolve it in a pot at low temperature. Add 2 tablespoons of the cream to the gelatin, stir briefly, then stir rapidly with the rest of the mass. Cook until the cream stiffens. Place a cake ring onto the pie crust and pour in the cream. Smooth the surface. Refrigerate at least 3 hours to set. Toast the hazelnuts in a dry frying pan and let cool. Remove the cake from the refrigerator and remove the cake ring.
For decorating: Press the hazelnuts into the cake sides. Place the fanned apricot halves around decoratively, with the saved cherries in the middle and a final garnish of lemon balm (mint).
