Fruit cake
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.3 ud
Basic syrup
0.013 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
Plain flour
0.072 kg
Rum
0.003 l
Cinnamon stick
0.025 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.
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