Toffee and meringue sponge cake
Allergens:
Ingredients for 5 portions
Calculate portions
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)
Energy
161.99
kcal
Carbohydrates
16.6
g
Proteins
2.29
g
Lipids
9.53
g
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.
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