120 min
Temperature: Cold
Type of dish: Dessert, Pastries
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Eggs 3.125 ud
Sugar 0.094 kg
Txuri flour (R) 0.094 kg
Sterilised milk 0.175 l
Sugar 0.035 kg
Creamed corn 0.016 kg
Eggs 0.875 ud
Water 0.031 l
Sugar 0.078 kg
Butter 0.031 kg
Margarine 0.063 kg
Water 0.025 l
Sugar 0.019 kg
Rum 0.005 l
Cinnamon stick 0.05 ud
Confruti apricot 0.01 kg
Water 0.01 l
Elaboration

For this recipe, the following preparations are necessary:

SERVING

  • Place baking paper on an oven tray. Placea rectangular mould on the baking paper.
  • Cover the mould’s base with a layer of sponge cake and moisten it with basic syrup.
  • Place the pâtissière cream over the sponge cake.
  • Cover it with another layer of sponge cake.
  • Spread buttercream over it.
  • To finish, cover it with another layer of sponge cake and spread a thin layer of pâtissière cream on top.
  • Place finely sliced roasted almonds over the thin layer of pâtissière cream. Sprinkle icing sugar on top .
  • Serving, place on a plate and decorate with some apricot coulis.
Nutritional information (1 portion)
Fiber 0.98 g
Saturates 7.94 g
Monounsaturated fatty acids 7.09 g
Polyunsaturated fatty acids 6.08 g
Cholesterol 242.45 mg
Calcium 83.04 mg
Iron 1.45 mg
Zinc 1.05 mg
Vitamin A 267.36 ug
Vitamin C 0.64 g
Folic acid 34.52 ug
Salt (Sodium) 217.96 mg
Sugars 46.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.