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:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
Eggs 1.0 ud
Sugar 0.03 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
See Recipe
Egg whites 0.25 ud
Icing sugar 0.025 kg
See Recipe
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
118153.47
kcal
Carbohydrates
49023.95
g
Proteins
3.08
g
Lipids
4.78
g
Fiber 0.83 g
Saturates 2.43 g
Monounsaturated fatty acids 1.42 g
Polyunsaturated fatty acids 0.35 g
Cholesterol 56.98 mg
Calcium 35.65 mg
Iron 0.42 mg
Zinc 0.37 mg
Vitamin A 52.68 ug
Vitamin C 0.11 g
Folic acid 9.81 ug
Salt (Sodium) 12540.42 mg
Sugars 47517.81 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.