Stone Fruit Cream Cheese Cake
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h. 45 min.
Ready in
Calories:
2382
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,382 cal. | (113 %) | ||
| Protein | 104 g | (106 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 284 g | (189 %) | ||
| Sugar added | 128 g | (512 %) | ||
| Roughage | 18.3 g | (61 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 7.9 μg | (40 %) | ||
| Vitamin E | 17.2 mg | (143 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 26.5 mg | (221 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 268 μg | (89 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 93.7 μg | (208 %) | ||
| Vitamin B₁₂ | 7.1 μg | (237 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,650 mg | (66 %) | ||
| Calcium | 725 mg | (73 %) | ||
| Magnesium | 241 mg | (80 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 36.9 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 1,003 mg | |||
| Complete sugar | 215 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the base
- 4 eggs
- 1 pinch salt
- ½ cup sugar
- ½ organic grated Lemon peel
- ⅔ cup all-purpose flour
- ¼ cup blanched Almond flour
- 1 tsp Baking powder
Product recommendation
To test for doneness: Insert a toothpick at a slight angle into the center of the base and take out. If there's no batter sticking to the toothpick and it feels dry, the cake is done. If not, continue baking for a few more minutes.
Preparation steps
1.
For the base:
2.
Preheat the oven to 180°C | 350F | gas 4.
3.
Line the bottom of a spring form pan with baking paper.
4.
Separate the eggs.
5.
Add a pinch of salt to the egg whites and beat until stiff. Fold in half of the sugar.
6.
Whisk the egg yolks with the remaining sugar until foamy. Fold in the egg whites.
7.
Mix the flour, almonds and baking powder together. Sift over the egg mixture and fold in loosely.
8.
Immediately place the batter into the form and bake on the middle rack in the preheated oven for 40--45 minutes.
9.
Test for doneness and remove from the oven. Remove the form and peel off the baking paper. Cool completely on a kitchen rack.
10.
For the cream:
11.
Soften the gelatin in plenty of cold water.
12.
Finely dice the peaches and then puree. Mix in the yogurt and the quark. Sweeten to taste with the sugar.
13.
Take the gelatin from the water and place it in a saucepan. Melt slowly over gentle heat. Stir in a little cream (to temper the mixture). Quickly mix in the rest of the cream.
14.
Beat the cream until stiff. Fold the cream into the yogurt mixture as soon as it begins to gel.
15.
Spread the cream on the torte and refrigerate for at least 4 hours.
16.
For the garnish:
17.
Wash, and remove the pits from the peaches. Thinly slice the flesh.
18.
Place the flesh with 2 tbsp of water into a small saucepan and cook briefly. Sprinkle with sugar and allow to cool.
19.
Remove the torte from the refrigerator and decorate the top with the sliced peaches. Garnish with fresh mint leaves and serve.
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