70 min
Temperature: Cold
Type of dish: Dessert
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Confruti apricot 0.01 kg
Water 0.04 l
Sugar 0.1 kg
Butter 0.075 kg
Creamed margarine 0.125 kg
Elaboration

For this recipe, the following ingredients are needed:

METHOD

  • Place baking paper on a baking tray and a rectangular mold.
  • Cover the bottom with the génoise sponge cake and soak.
  • Spread out the buttercream over the sponge cake.
  • Cover with a piece of cocoa sponge cake.
  • Repeat the previous step.
  • Finally, to finish, cover with another piece of cocoa sponge cake.
  • Put the chocolate coating on a cake rack and let it set.
  • Take out from the mold and finish the decoration of the cake.
  • Serve and decorate with apricot coulis.

Notes:

  • The fundamental characteristic that we must achieve with the cake, is that the different layers of sponge cake and cream are blended well to match both their texture and thickness. 
Nutritional information (1 portion)
Fiber 4.66 g
Saturates 25.96 g
Monounsaturated fatty acids 17.25 g
Polyunsaturated fatty acids 13.87 g
Cholesterol 215.76 mg
Calcium 47.7 mg
Iron 1.78 mg
Zinc 1.42 mg
Vitamin A 231.54 ug
Vitamin C 0.0 g
Folic acid 20.62 ug
Salt (Sodium) 352.37 mg
Sugars 50.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.