Truffle and whipped cream sponge cake roll

60 min
Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Elaboration

For this recipe, the following preparations are needed:

SETTING UP

  • Fill two piping bags, one with the truffle and the other with the cream.
  • Place the sponge cake on greaseproof paper and place the bottom upwards.
  • Soak slightly
  • Pipe the cream and the truffle from left to right in alternate lines leaving 2 cm to each side.
  • With the help of paper and pulling towards us roll the cake.
  • Cover with chocolate coat, cool and ration.
  • Serve with raspberry coulis.

Notes

  • Cool the cake well before serving.
Nutritional information (1 portion)
Energy
603.74
kcal
Carbohydrates
52.51
g
Proteins
8.44
g
Lipids
39.07
g
Fiber 2.17 g
Saturates 22.3 g
Monounsaturated fatty acids 11.44 g
Polyunsaturated fatty acids 2.4 g
Cholesterol 218.52 mg
Calcium 72.44 mg
Iron 2.76 mg
Zinc 1.23 mg
Vitamin A 287.21 ug
Vitamin C 0.0 g
Folic acid 19.84 ug
Salt (Sodium) 100.3 mg
Sugars 32.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.