75 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of peanuts
Traces of peanuts
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.39 l
Sugar 0.03 kg
Almond praline 0.075 kg
Frutgel (cold gelatine) 0.01 kg
Icing sugar 0.005 kg
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)
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.