Savarin sponge cake soaked in syrup and rum
120 min
Suitable for vegetarians
Type of dish:
Dessert
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Savarin
400.0 g
Basic syrup
0.167 l
Whipped cream with sugar
0.039 l
English chocolate cream
0.056 l
Candied cherries
0.017 kg
Apricot coulis
0.044 l
Goxo flour (W 170 - 200)
0.25 kg
Water
0.025 l
Sterilised milk
0.025 l
Table salt
1.25 g
Basic syrup
0.125 l
Sterilised milk
0.056 l
Sugar
0.011 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.007 kg
Dark chocolate coating
0.004 kg
Confruti apricot
0.033 kg
Water
0.011 l
Elaboration
For this recipe, the following elaborations are needed:
ASSEMBLY
- Remove the savarin sponge cakes from the moulds and soak them in a basic syrup with rum.
- Decorate with a whirl of whipped cream with sugar and a half cherry.
- Serve with English chocolate cream.
Nutritional information (1 portion)
Energy
615.19
kcal
Carbohydrates
82.45
g
Proteins
13.53
g
Lipids
25.13
g
Fiber
2.47
g
Saturates
11.93
g
Monounsaturated fatty acids
7.07
g
Polyunsaturated fatty acids
1.72
g
Cholesterol
272.73
mg
Calcium
67.32
mg
Iron
1.99
mg
Zinc
1.33
mg
Vitamin A
282.15
ug
Vitamin C
0.56
g
Folic acid
72.23
ug
Salt (Sodium)
212.13
mg
Sugars
39.86
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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