90 min
Vegetarian Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Allergens
Eggs
Eggs
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Traces of gluten
Traces of gluten
Traces of lupins
Traces of lupins
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Eggs 6.667 ud
Brown sugar 0.2 kg
Table salt 0.833 g
Sterilised milk 0.208 l
Gluten free Mix C Mix Dolci 0.167 kg
Cornflour 0.167 kg
Carob powder 0.042 kg
Raising agent 26.667 g
Walnut 0.167 kg
Grated coconut 0.017 kg
Cream 0.417 l
Black coating 0.167 kg
Ground cinnamon 3.333 g
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 14.0 g
Saturates 37.47 g
Monounsaturated fatty acids 29.06 g
Polyunsaturated fatty acids 36.37 g
Cholesterol 404.31 mg
Calcium 226.0 mg
Iron 12.87 mg
Zinc 3.77 mg
Vitamin A 408.63 ug
Vitamin C 1.49 g
Folic acid 66.68 ug
Salt (Sodium) 288.2 mg
Sugars 58.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.