Sponge cake soaked in three different style milk with guava sherbet and spiral-shaped caramel
3 h
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Soaked sponge cake
60.0 g
Three milk sauce
0.058 l
Guava ice cream
0.078 kg
Royal glaze
32.5 g
Caramel spiral
0.25 kg
Plain flour
0.03 kg
Cream
0.019 l
Condensed milk
0.019 l
Evaporated milk
0.019 g
Vanilla
0.032 ud
Frozen guava purée
0.164 kg
Sugar
0.031 kg
Stabiliser
4.697 g
Egg whites
0.25 ud
Icing sugar
0.025 kg
Isomalt sugar
Infinity g
Red alcohol-based food colouring
Infinity ml
Elaboration
The following dishes are necessary for this recipe:
DISH OUT
- Soak the cake with the 3 milk sauce, leaving it well soaked.
- Place the cake on the plate and top with the royal icing.
- Arrange a piece of another cake next to it.
- Make a quenelle of guava sorbet and place it on top of the piece of sponge cake.
- Place the spiral of caramel on the sorbet quenefa.
- Sprinkle with the orange powder.
Nutritional information (1 portion)
Energy
Infinity
kcal
Carbohydrates
Infinity
g
Proteins
NaN
g
Lipids
NaN
g
Fiber
NaN
g
Saturates
NaN
g
Monounsaturated fatty acids
NaN
g
Polyunsaturated fatty acids
NaN
g
Cholesterol
NaN
mg
Calcium
NaN
mg
Iron
NaN
mg
Zinc
NaN
mg
Vitamin A
NaN
ug
Vitamin C
NaN
g
Folic acid
NaN
ug
Salt (Sodium)
Infinity
mg
Sugars
Infinity
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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