120 min
Temperature: Cold
Type of dish: Dessert
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Buttercream 0.25 kg
Slivered almonds 0.025 kg
Confruti apricot 0.01 kg
Water 0.01 l
Water 0.04 l
Sugar 0.1 kg
Butter 0.075 kg
Creamed margarine 0.125 kg
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 1.3 g
Saturates 13.31 g
Monounsaturated fatty acids 11.68 g
Polyunsaturated fatty acids 10.86 g
Cholesterol 188.53 mg
Calcium 38.31 mg
Iron 1.09 mg
Zinc 0.64 mg
Vitamin A 186.37 ug
Vitamin C 0.4 g
Folic acid 24.69 ug
Salt (Sodium) 251.75 mg
Sugars 36.07 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.