Traditional basque cake
120 min
Suitable for vegetarians
Allergens:
Ingredients for 5 portions
Calculate portions
Breakable dough
0.25 kg
Basic patissiere cream
0.5 l
Butter
0.03 kg
Corinto raisins
0.025 kg
Rum
0.015 l
English chocolate cream
0.05 l
Butter
0.04 kg
Icing sugar
0.08 kg
Eggs
0.8 ud
Vanilla flavour
0.2 g
Plain flour
0.16 kg
Ground almond
0.03 kg
Sterilised milk
0.05 l
Sugar
0.01 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.006 kg
Dark chocolate coating
0.004 kg
Elaboration
The following dishes are necessary for this recipe:
- Shortcrust pastry
- Basic patissiere cream: once the cream is prepared, add raisins marinated in rum and cubes of butter.
- English chocolate cream
HOW TO PLATE UP
- Stretch out the dough and line the mould.
- Fill the mould with patissiere cream.
- Cover with more dough and make sure that you cover the edges.
- Brush with beaten egg and cook at 180 ºC 3/4/3 with the air intake open.
- Serve with English chocolate cream.
Nutritional information (1 portion)
Energy
608.52
kcal
Carbohydrates
80.92
g
Proteins
14.13
g
Lipids
24.27
g
Fiber
1.88
g
Saturates
10.0
g
Monounsaturated fatty acids
5.86
g
Polyunsaturated fatty acids
1.35
g
Cholesterol
212.65
mg
Calcium
168.52
mg
Iron
1.68
mg
Zinc
1.27
mg
Vitamin A
235.89
ug
Vitamin C
2.0
g
Folic acid
36.07
ug
Salt (Sodium)
175.58
mg
Sugars
45.06
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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