Double cream and egg yolk cream cake

75 min
Temperature: Cold
Type of dish: Dessert
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Sulfites
Sulfites
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 basewith the sponge cake and soak .
  • Pour the whipped cream with sugar over the sponge cake.
  • Cover it with a layer of sponge cake.
  • Repeat the previous step.
  • Finaly, cover it with another layer of sponge cake and spread a thin layer of confectioner’s custard, and sprinkle some sugar.
  • Burn the top of the cake with a cake burner.
  • Remove from the mould and finish the cake by shining the top with a brush.
  • Ration, plate up and decorate with chocolate English cream.

SERVICE

  • Decorate the cake with whipped cream using a piping bag.
Nutritional information (1 portion)
Fiber 0.65 g
Saturates 11.13 g
Monounsaturated fatty acids 6.79 g
Polyunsaturated fatty acids 1.62 g
Cholesterol 309.41 mg
Calcium 74.58 mg
Iron 1.62 mg
Zinc 1.18 mg
Vitamin A 247.27 ug
Vitamin C 0.18 g
Folic acid 37.92 ug
Salt (Sodium) 123.15 mg
Sugars 43.63 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.