90 min
Type of dish: Pastries
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Eggs 5.0 ud
Txuri flour (R) 0.75 kg
Raising agent 26.667 g
Sugar 0.625 kg
Cream of yoghurt 0.208 kg
Cocoa 0.033 kg
Orange 0.208 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Grease and flour the mould if necessary. Remove excess flour and set aside.
  • Separate egg whites and yolks.
  • Sieve the flour.
  • Grate the orange peel avoiding the pith, as this would bitter the batter.
  • Incorporate in a mixing bowl the yolks, yogurt, sugar, flour, baking powder and oil. Stir.
  • Separate the mixture into two halves.
  • Add the cocoa powder to one of the mixtures, and the orange zest to the other. Mix.
  • Beat the egg whites until stiff and divide evenly between the two mixtures.
  • Mix gently to incorporate the egg whites into the batter.
  • Introduce each of the batters into different piping bags.
  • Fill the mould by pouring each mixture separately lengthwise. Repeat this process in the successive layers. The halves must be of different colours.
  • Fill the mould up to 2/3 of its capacity.
  • Bake at 180 ºC for approximately 45 minutes.
Nutritional information (1 portion)
Fiber 6.66 g
Saturates 12.23 g
Monounsaturated fatty acids 16.02 g
Polyunsaturated fatty acids 27.15 g
Cholesterol 265.99 mg
Calcium 146.13 mg
Iron 3.99 mg
Zinc 2.59 mg
Vitamin A 193.78 ug
Vitamin C 20.83 g
Folic acid 84.92 ug
Salt (Sodium) 101.25 mg
Sugars 124.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.