Praliné swiss roll
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.35 ud
Basic syrup
0.013 l
Confectioner´s custard
0.06 kg
Almond praline
0.075 kg
Frutgel (cold gelatine)
0.01 kg
Icing sugar
0.005 kg
Basic English cream
0.055 l
Plain flour
0.084 kg
Rum
0.003 l
Cinnamon stick
0.025 ud
Sterilised milk
0.055 l
Sugar
0.011 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.008 kg
Elaboration
For this recipe, the following preparations are needed:
SETTING UP
- Heat the cream to dissolve the sugar and praline.
- Once cold place in a piping bag.
- Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly
- Begin to pipe with the cream from left to right leaving a free space of about 2 cm on each side.
- With the help of paper and pulling it towards us roll the cake.
- Leave to cool, ration and sprinkle with icing sugar.
- Serve with cream.
Nutritional information (1 portion)
Energy
649.02
kcal
Carbohydrates
65.96
g
Proteins
11.73
g
Lipids
37.11
g
Fiber
1.66
g
Saturates
19.09
g
Monounsaturated fatty acids
12.6
g
Polyunsaturated fatty acids
2.44
g
Cholesterol
299.36
mg
Calcium
105.86
mg
Iron
1.76
mg
Zinc
1.16
mg
Vitamin A
329.48
ug
Vitamin C
0.2
g
Folic acid
38.82
ug
Salt (Sodium)
116.35
mg
Sugars
49.1
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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