4 h
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.038 kg
Cream 38º 0.075 l
Butter 0.023 kg
Egg yolk 0.5 ud
Txuri flour (R) 0.038 kg
Raising agent 1.0 g
Egg whites 1.25 ud
Sugar 0.013 kg
Elaboration
  • Preheat the convection oven to 180 ºC.
  • Prepare a caramel with sugar (I) at 210 ºC and reduce with warm cream to make a toffe sauce.
  • Reduce  for approximately 5 minutes and allow to cool.
  • Bring the butter to cream by the kneading mixer.
  • Add the eggs one by one and whisk them vigorously until getting well-blended and homogenized with the butter.
  • When toffee reaches 50 ºC, gradually fold it into the prepared mixture.
  • Add the flour well with the yeast and mix all of it with smooth and enveloping movements.
  • Join the semi-beaten egg whites and mix it carefully.
  • Bake in an oven for 20 to 30 minutes. 

Observations:

  •  You can add flavoring to the cake, such as coffee,vanilla, cinnamon,etc.
Nutritional information (1 portion)
Fiber 0.27 g
Saturates 5.46 g
Monounsaturated fatty acids 2.67 g
Polyunsaturated fatty acids 0.36 g
Cholesterol 50.79 mg
Calcium 12.27 mg
Iron 0.27 mg
Zinc 0.18 mg
Vitamin A 96.6 ug
Vitamin C 0.0 g
Folic acid 5.77 ug
Salt (Sodium) 31.03 mg
Sugars 10.09 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.