120 min
Vegetarian Suitable for vegetarians
Type of dish: Pastries, Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Traces of soy
Traces of soy
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 1.29 g
Saturates 7.15 g
Monounsaturated fatty acids 5.83 g
Polyunsaturated fatty acids 1.38 g
Cholesterol 157.32 mg
Calcium 76.95 mg
Iron 1.1 mg
Zinc 0.74 mg
Vitamin A 142.11 ug
Vitamin C 0.45 g
Folic acid 25.15 ug
Salt (Sodium) 88.38 mg
Sugars 30.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.