Fruit cake

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.3 ud

Basic syrup 0.013 l

Strawberry coulis 0.05 l

Peach in syrup 0.066 kg

Pineapple in syrup 0.033 kg

Kiwi 0.06 kg

Candied cherries 0.01 kg

Eggs 2.4 ud

Sugar 0.072 kg

Plain flour 0.072 kg

Sugar 0.006 kg

Water 0.006 l

Sterilised milk 0.3 l

Eggs 1.5 ud

Sugar 0.06 kg

Creamed corn 0.027 kg

Cinnamon stick 0.06 ud

Confruti strawberry 0.025 kg

Water 0.025 l

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 the patissiere cream over the sponge cake.
Cover with a layer of sponge cake.
Repeat the previous step.
Finally, cover it with another layer of sponge cake and spread a thin layer of butter cream.
Over the patissiere cream place the pineapple cut into quarters, the peaches cut into quarters and placea fan shape, the kiwi cut into slices and some half sugar-coated cherries.
Remove from the mould and give some shine using a brush.
Ration, plate up and decorate with kiwi coulis.

Nutritional information (1 portion)

Energy

319.43

kcal

Carbohydrates

52.77

g

Proteins

9.4

g

Lipids

7.59