60 min
Vegetarian Suitable for vegetarians
Temperature: Room temperature
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Polenta 0.01 kg
Oat flakes 0.05 kg
Lemon 0.003 kg
Sugar 0.03 kg
Butter 0.02 kg
Eggs 1.5 ud
Liquid vanilla, jar 0.5 ml
Elaboration
  • Preheat the oven to 160 ºC.
  • Blanch the oats in plenty of water, drain and set them aside in the fridge.
  • Boil the milk with the flavourings, strain and add the polenta, the oats and soak.
  • Add the corn and butter to the cream.
  • Add the egg yolks to half of the sugar and mix until three times their volume.
  • Combine both mixtures together and stir well.
  • Beat the egg whites with the salt with the rest of the sugar and add them to the mixture using a rubber spatula, mixing well.
  • Bake in the oven for about 20-25 minutes, remove from the oven and turn over, leaving it to rest on a rack.
  • Break into large crumbs.
Nutritional information (1 portion)
Fiber 1.12 g
Saturates 3.03 g
Monounsaturated fatty acids 2.05 g
Polyunsaturated fatty acids 0.68 g
Cholesterol 82.02 mg
Calcium 49.95 mg
Iron 0.84 mg
Zinc 0.72 mg
Vitamin A 77.2 ug
Vitamin C 0.72 g
Folic acid 14.52 ug
Salt (Sodium) 64.85 mg
Sugars 7.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.