Whipped cream with sugar 0.05 l
Almond praline 0.013 kg
Other elaborations needed for this recipe:
- Caramelize the molds with diluted caramel.
- Dice the sponge cake.
- Soak the grated coconut in the milk.
- Prepare the mixture of eggs and sugar, pour over the coconut and milk.
- Fill the molds alternating between the sponge cake and the coconut cream.
- Cook in a bain-marie at 180 ºC.
- Remove from the oven and let cool before removing from the molds and serve.
- Serve with whipped cream and almond crocanti.
Nutritional information (1 portion)
Fiber 0.16 g
Saturates 6.02 g
Monounsaturated fatty acids 4.19 g
Polyunsaturated fatty acids 1.19 g
Cholesterol 222.33 mg
Calcium 174.85 mg
Iron 1.15 mg
Zinc 1.07 mg
Vitamin A 165.22 ug
Vitamin C 2.07 g
Folic acid 32.24 ug
Salt (Sodium) 193.08 mg
Sugars 56.45 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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