Diplomatic cake
Ingredients for 5 portions
Calculate portions
Plain flour
0.094 kg
Sterilised milk
0.175 l
Sugar
0.035 kg
Creamed corn
0.016 kg
Sugar
0.078 kg
Cream of tartar
0.5 g
Rum
0.005 l
Cinnamon stick
0.05 ud
Confruti apricot
0.01 kg
Water
0.01 l
Slivered almonds
0.008 kg
Anti-moisture sugar
0.005 kg
Elaboration
For this recipe, the following preparations are necessary:
- Génoise sponge cake.
- Pâtissière cream thickened with corn flour.
- Basic syrup.
- Buttercream.
- Apricot coulis.
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)
Energy
512.35
kcal
Carbohydrates
66.33
g
Proteins
9.28
g
Lipids
22.88
g
Fiber
0.91
g
Saturates
7.73
g
Monounsaturated fatty acids
6.81
g
Polyunsaturated fatty acids
5.94
g
Cholesterol
217.39
mg
Calcium
79.32
mg
Iron
1.32
mg
Zinc
0.96
mg
Vitamin A
254.96
ug
Vitamin C
0.64
g
Folic acid
31.26
ug
Salt (Sodium)
208.36
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.
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