Bienmesabe
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.5 ud
Coconut bend
0.225 l
Coconut cream
0.65 kg
Italian meringue
0.5 kg
Plain flour
0.12 kg
Coconut milk
400.0 ml
Negrita
0.013 l
Malibú
0.013 l
Egg whites
3.0 ud
Elaboration
- Line a stainless steel pastry ring with acetate paper.
- Place inside a ring of sponge cake cut with a cookie cutter the same size as the ring.
- Soak with the coconut .
- Cover with a little coconut cream and place another sponge cake ring on top.
- Soak it again with the coconut and cover with another layer of pastry cream.
- Place a last ring of sponge on top and soak it again.
- Decorate the top with Italian meringue.
- Keep in the fridge for a couple of hours and serve at room temperature.
Nutritional information (1 portion)
Energy
916.58
kcal
Carbohydrates
120.14
g
Proteins
15.17
g
Lipids
40.25
g
Fiber
4.41
g
Saturates
29.99
g
Monounsaturated fatty acids
5.28
g
Polyunsaturated fatty acids
2.1
g
Cholesterol
351.32
mg
Calcium
78.44
mg
Iron
4.85
mg
Zinc
2.47
mg
Vitamin A
208.9
ug
Vitamin C
4.48
g
Folic acid
78.61
ug
Salt (Sodium)
217.4
mg
Sugars
93.49
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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