Butter cream cake
For this recipe the following elaborations are needed:
- 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 1.35 g
Saturates 10.77 g
Monounsaturated fatty acids 9.82 g
Polyunsaturated fatty acids 8.85 g
Cholesterol 160.85 mg
Calcium 35.4 mg
Iron 1.0 mg
Zinc 0.58 mg
Vitamin A 154.08 ug
Vitamin C 0.4 g
Folic acid 22.73 ug
Salt (Sodium) 212.72 mg
Sugars 42.78 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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