Don't miss another issue…      Subscribe

Golden Cake

 

12

Yield

1

cake

Prep

20

min

Cook

60

min

Ready

90

min

Trans-fat Free
 

Ingredients

Dough
5 ounces all-purpose flour
1 each sugar, superfine
*
½ teaspoon salt
1 tablespoon vanilla sugar
*
1 ounce almonds
ground
3oz butter
*
1 each egg yolks
*
Filling
3 large eggs
1 pound curd cheese
*
1 each lemon zest
grated
*
7 ounces powdered sugar
7 ounces cream
fresh
2 ounces all-purpose flour
Serve with
1 x raspberry puree
or strawberry puree
*

Directions

Make the dough.

Mix together all the ingredients, except the egg yolk, until the mixture resembles fine breadcrumbs.

Add the egg yolk and quickly work into the dough.

Set aside in the fridge to rest for at least 1 hour.

Preheat the oven to 200C/400F/Gas Mark 6.

Roll out the dough and use to line a high-sided, loose-bottomed cake tin.

Prick the base with a fork.

Bake the dough shell blind for 10 mins.

Make the filling.

Separate the eggs. Press the curd cheese through a sieve. Mix together all the ingredients, except the egg whites. Beat the egg whites to form stiff peaks and fold them into the mixture. Pour the filling into the dough shell. Bake for approximately 40 to 50 minutes until the mixture feels firm. Cover with foil if the top starts to brown before the filling has cooked. Serve cold with a pure of strawberries or raspberries.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 142g (5.0 oz)
Amount per Serving
Calories 35741% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 369mg 15%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 5%
Sugars g
Protein 20g
Vitamin A 11% Vitamin C 1%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed