60 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Elaboration

For this recipe, the following preparations are necessary:

SETTING UP

  • Assemble the cooked truffle and fill a piping bag.
  • Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly.
  • Begin to detail with truffle from left to right leaving a free space of about 2 cm on each side.
  • With the help of the paper and pulling it towards us roll up the cake.
  • Cover with the chocolate coating.
  • Leave to cool and ration.
  • Finish with a button of sweetened whipped cream.
  • Serve with strawberry coulis.
Nutritional information (1 portion)
Fiber 3.02 g
Saturates 21.85 g
Monounsaturated fatty acids 11.57 g
Polyunsaturated fatty acids 3.0 g
Cholesterol 206.52 mg
Calcium 72.07 mg
Iron 3.69 mg
Zinc 1.47 mg
Vitamin A 251.11 ug
Vitamin C 0.0 g
Folic acid 19.84 ug
Salt (Sodium) 105.9 mg
Sugars 32.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.