Lemon and cream cheese cake
90 min

Type of dish:
Pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Eggs
6.667 ud
Cheese spread
0.25 kg
Lemon flavour
8.333 g
Plain flour
0.333 kg
Raising agent
16.667 g
Table salt
0.833 g
Yogur de limón
0.833 ud
Icing sugar
0.25 kg
Elaboration
- Preheat the oven to 170 ºC.
- Separate the egg whites from the yolks. Set aside separately.
- Soften the butter.
- Beat the butter and sugar with the flat beater attachment.
- Add the yolks one at a time until they are mixed in well.
- Add the cheese little by little whilst continuously beating. Then stir in the lemon flavor.
- Fold in the flour and raising agent, previously sieved. Beat at low speed until mixed well.
- Beat the egg whites until stiff with a pinch of salt. Then incorporate the previous batter very gently. To make it easier, use a spatula.
- Pour the batter into the molds, without exceeding 3/4 of their capacity.
- Bake for 35 to 40 minutes at 170 ºC.
For the icing:
- Beat the icing sugar with the lemon yoghurt.
- Spoon over the sponge cake when tepid.
Nutritional information (1 portion)
Energy
1371.01
kcal
Carbohydrates
174.87
g
Proteins
24.35
g
Lipids
63.26
g
Fiber
2.27
g
Saturates
32.65
g
Monounsaturated fatty acids
17.41
g
Polyunsaturated fatty acids
3.14
g
Cholesterol
456.03
mg
Calcium
296.07
mg
Iron
2.47
mg
Zinc
2.78
mg
Vitamin A
717.45
ug
Vitamin C
0.2
g
Folic acid
66.87
ug
Salt (Sodium)
747.92
mg
Sugars
116.28
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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