75 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Placenon-stick paper on a baking tray, and over the paper, a rectangular mould.
  • Cover the basis with the sponge cake and soak it.
  • Supplement 2/3 of the pastry cream with 2/3 of the pineapple cut into small dice and half of the shredded coconut.
  • Save the rest of the pastry cream, pineapple and cocoa for the top layer.
  • Put the pineapple on top of the sponge cake and the pastry cream with the chopped coconut.
  • Cover with another layer of sponge cake.
  • Repeat the previous step.
  • Finally, cover it with another layer of sponge cake and spread a thin layer of pastry cream.
  • Over the pastry cream place the pineapple and the chopped coconut.
  • Remove from the mould and give some shine using a brush.
  • Ration, plate up and decorate with fruits of te forest coulis.
Nutritional information (1 portion)
Fiber 0.73 g
Saturates 2.64 g
Monounsaturated fatty acids 2.45 g
Polyunsaturated fatty acids 0.94 g
Cholesterol 187.55 mg
Calcium 105.62 mg
Iron 1.3 mg
Zinc 1.0 mg
Vitamin A 109.68 ug
Vitamin C 2.37 g
Folic acid 29.51 ug
Salt (Sodium) 131.36 mg
Sugars 34.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.