2 h 30 min
Temperature: Cold
Type of dish: Dessert
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • Peel and cut the kiwis into cubes of 2 cm for the filling, and into half slices for the final decoration.
  • Cut the sponge cake into three round slices of the same thickness.
  • Soak one slice with basic syrup, spread out a layer of whipped cream of 1 cm, and sprinkleoverthe kiwi cubes.
  • Repeat the previous step until you have usedall the sponge cake slices, and soak with basic syrup.
  • Cover the cake with a thin layer of whipped cream.
  • Ration and decorate with a scoop of whipped cream and a polished half slice of kiwi in each portion.
  • Plate up with strawberry coulis.
Nutritional information (1 portion)
Fiber 0.95 g
Saturates 14.04 g
Monounsaturated fatty acids 7.19 g
Polyunsaturated fatty acids 1.16 g
Cholesterol 196.5 mg
Calcium 57.63 mg
Iron 1.03 mg
Zinc 0.72 mg
Vitamin A 235.18 ug
Vitamin C 11.81 g
Folic acid 20.31 ug
Salt (Sodium) 77.2 mg
Sugars 32.29 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.