Nutrition balance score
Unbalanced
Glycemic Index
69
High
Glycemic Load
27
High
Nutrition per serving
Calories426.3 kcal (21%)
Total Fat28.4 g (41%)
Carbs39.1 g (15%)
Sugars24.1 g (27%)
Protein5.3 g (11%)
Sodium110.7 mg (6%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the cake
150ggranulated sugar
150gUnsalted butter
melted
3eggs
1 ½ Tbspwhole milk
150gall-purpose flour
¾ tspbaking powder
salt
For the whipped cream
For the toppings
Instructions
For the cake
Step 1
Preheat your oven to 190°C
Step 2
Mix together the butter with the sugar
Step 3
Add the eggs & the milk
Step 4
Stir in the dry ingredients
Step 5
Pour the dough in a 20cm butter mold
Step 6
Bake for 25 to 30 min at 190°C (convection bake)
Step 7
Let the cake cool 10 min in the mold before transferring on a wire rack to cool
For the whipped cream
Step 8
Whip the heavy cream with the powdered sugar until stiff peaks form
Assemble
Step 9
Once the cake cooled, top it with the whipped cream and your desired fruits (I used strawberries, blueberries and some kiwis)
Notes
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