120 min
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Sulfites
Sulfites
Elaboration

For this recipe, the following elaborations are necessary:

SET UP

  • Beat the truffle and fill a piping bag.
  • Put the sponge cake on greaseproof paper, place the lower part upwards and soak with the orange coulis.
  • Form the truffles from left to right leaving a free space of about 2 cm on each side.
  • Cut the candied orange into cubes and spread them over the truffle.
  • Using the paper and pulling it towards you, roll up the roll tightly
  • Let it cool and cut.
  • Decorate it with a truffle and sprinkle with icing sugar.
  • Finish by placing a piece of candied orange on top of each truffle.
  • Serve alongside the orange coulis.
Nutritional information (1 portion)
Fiber 1.66 g
Saturates 15.92 g
Monounsaturated fatty acids 8.17 g
Polyunsaturated fatty acids 1.24 g
Cholesterol 191.37 mg
Calcium 55.61 mg
Iron 1.04 mg
Zinc 0.88 mg
Vitamin A 232.0 ug
Vitamin C 0.0 g
Folic acid 20.03 ug
Salt (Sodium) 78.4 mg
Sugars 35.12 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.