60 min
Type of dish: Dessert, Pastries
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 sponge cake and soak it.
  • Pour over the coffee flavoured patissiere cream thickened with corn flour.
  • Cover with a layer of sponge cake.
  • Repeat the previous step.
  • Finally, cover it with another layer of 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 and chocolate shavings.
  • Ration, plate up and decorate it with orange coulis.
Nutritional information (1 portion)
Fiber 0.68 g
Saturates 3.28 g
Monounsaturated fatty acids 2.96 g
Polyunsaturated fatty acids 1.12 g
Cholesterol 212.0 mg
Calcium 107.43 mg
Iron 1.38 mg
Zinc 1.12 mg
Vitamin A 121.78 ug
Vitamin C 1.09 g
Folic acid 32.82 ug
Salt (Sodium) 138.64 mg
Sugars 30.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.