Fruit cake

75 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Génoise sponge cake 0.3 ud
Basic syrup 0.013 l
Patissiere cream thickened with corn flour 0.3 l
Peach in syrup 0.066 kg
Pineapple in syrup 0.033 kg
Kiwi 0.06 kg
Candied cherries 0.01 kg
Kiwi jam 0.01 kg
Water 0.02 l
See Recipe
Eggs 2.4 ud
Sugar 0.072 kg
Plain flour 0.072 kg
See Recipe
Sugar 0.005 kg
Water 0.005 l
Rum 0.003 l
Cinnamon stick 0.025 ud
See Recipe
Sterilised milk 0.3 l
Eggs 1.5 ud
Sugar 0.06 kg
Creamed corn 0.027 kg
Cinnamon stick 0.06 ud
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
316.46
kcal
Carbohydrates
51.78
g
Proteins
9.39
g
Lipids
7.58
g
Fiber 1.03 g
Saturates 2.64 g
Monounsaturated fatty acids 2.45 g
Polyunsaturated fatty acids 0.94 g
Cholesterol 187.55 mg
Calcium 107.86 mg
Iron 1.36 mg
Zinc 1.01 mg
Vitamin A 115.62 ug
Vitamin C 12.01 g
Folic acid 33.1 ug
Salt (Sodium) 130.08 mg
Sugars 34.05 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.