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
128.0 g
Three milk sauce
0.12 l
Guava ice cream
0.173 kg
Royal glaze
138.667 g
Caramel spiral
0.053 kg
Plain flour
0.064 kg
Cream
0.08 l
Condensed milk
0.08 l
Evaporated milk
0.08 g
Vanilla
0.267 ud
Frozen guava purée
0.133 kg
Sugar
0.033 kg
Stabiliser
5.333 g
Egg whites
1.067 ud
Icing sugar
0.107 kg
Isomalt sugar
53.333 g
Red alcohol-based food colouring
0.0 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
25544.29
kcal
Carbohydrates
10515.23
g
Proteins
6.95
g
Lipids
10.05
g
Fiber
1.83
g
Saturates
5.09
g
Monounsaturated fatty acids
2.98
g
Polyunsaturated fatty acids
0.74
g
Cholesterol
121.04
mg
Calcium
75.26
mg
Iron
0.9
mg
Zinc
0.79
mg
Vitamin A
111.0
ug
Vitamin C
0.23
g
Folic acid
21.54
ug
Salt (Sodium)
2762.73
mg
Sugars
10181.55
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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