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

For this recipe the following elaborations are needed:

SETTING-UP

  • Place non-stick paper on a baking tray, and over the paper, a rectangular mould.
  • Cover the basis with the sponge cake and soak it.
  • Pour the butter cream over the sponge cake.
  • Cover it 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 butter cream.
  • Remove fromthe mould and finish the cake.
  • Decorate with toasted slivered almonds, red cherries and anti-moisture sugar.
  • Ration, plate up and decorate with apricot coulis.
Nutritional information (1 portion)
Fiber 1.4 g
Saturates 10.9 g
Monounsaturated fatty acids 9.98 g
Polyunsaturated fatty acids 8.91 g
Cholesterol 175.88 mg
Calcium 38.72 mg
Iron 1.11 mg
Zinc 0.63 mg
Vitamin A 161.53 ug
Vitamin C 0.43 g
Folic acid 24.71 ug
Salt (Sodium) 218.48 mg
Sugars 40.88 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.