Fruit cake

75 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
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
Melocotón en almíbar 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
Txuri flour (R) 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
334.14
kcal
Carbohydrates
52.95
g
Proteins
10.65
g
Lipids
8.44
g
Fiber 1.14 g
Saturates 2.85 g
Monounsaturated fatty acids 2.73 g
Polyunsaturated fatty acids 1.1 g
Cholesterol 211.98 mg
Calcium 111.91 mg
Iron 1.49 mg
Zinc 1.1 mg
Vitamin A 127.76 ug
Vitamin C 9.39 g
Folic acid 33.26 ug
Salt (Sodium) 139.51 mg
Sugars 35.91 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.