75 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Sulfites
Sulfites
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • Placenon-stick paper on a baking tray, and over the paper, a rectangular mould.
  • Cover the basis with the génoise sponge cake and soak .
  • Pour the chocolate patissiere cream over the sponge cake.
  • Cover it with a layer of cocoa sponge cake.
  • Repeat the previous step.
  • Finally, cover with another layer of cocoa sponge cake and spread out a thin layer of chocolate patissiere cream.
  • Remove from the mould and finish the cake.
  • Decorate it with grated coconut.
  • Ration, plate up and decorate with apricot coulis.
Nutritional information (1 portion)
Fiber 1.08 g
Saturates 3.18 g
Monounsaturated fatty acids 2.76 g
Polyunsaturated fatty acids 0.99 g
Cholesterol 183.15 mg
Calcium 80.02 mg
Iron 1.34 mg
Zinc 0.99 mg
Vitamin A 101.86 ug
Vitamin C 0.73 g
Folic acid 28.21 ug
Salt (Sodium) 112.25 mg
Sugars 26.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.