90 min
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Lupins
Lupins
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Eggs 6.667 ud
Brown sugar 0.2 kg
Sterilised milk 0.208 l
Gluten free Mix C Mix Dolci 0.167 kg
Corn flour 0.167 kg
Carob powder 0.042 kg
Raising agent 26.667 g
Shelled walnut 0.167 kg
Grated coconut 0.017 kg
Cream 38º 0.417 l
Clove 1.667 g
Dried ginger 1.667 g
Ground cardamom 3.333 g
Ground nutmeg 3.333 g
Cocoa 0.033 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Beat the eggs along with the sugar and a pinch of salt, until they have doubled their volume.
  • Add the oil and the milk, and keep beating until they are smooth.
  • Add the sieved flours together with the raising agent and mix with figure of 8 movements.
  • Finally add the chopped nuts and the grated coconut and mix well.
  • Divide the dough into equal parts.
  • Bake at 180ºC for approximately 25-30 min.

For the filling:

  • Grind the spices if necessary.
  • Boil the cream in a pot.
  • Taking it off the heat, add the spice mixture and stir.
  • Keep the cream in the fridge for 4 hours.
  • Beat the cream, cut the sponge cakes in half and fill them.
  • Sprinkle with cocoa powder.
Nutritional information (1 portion)
Fiber 12.23 g
Saturates 37.23 g
Monounsaturated fatty acids 29.16 g
Polyunsaturated fatty acids 36.53 g
Cholesterol 446.2 mg
Calcium 227.0 mg
Iron 5.87 mg
Zinc 3.8 mg
Vitamin A 423.3 ug
Vitamin C 1.49 g
Folic acid 72.12 ug
Salt (Sodium) 300.87 mg
Sugars 64.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.