Truffle and whipped cream sponge cake roll

60 min
Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Elaboration

For this recipe, the following preparations are needed:

SETTING UP

  • Fill two piping bags, one with the truffle and the other with the cream.
  • Place the sponge cake on greaseproof paper and place the bottom upwards.
  • Soak slightly
  • Pipe the cream and the truffle from left to right in alternate lines leaving 2 cm to each side.
  • With the help of paper and pulling towards us roll the cake.
  • Cover with chocolate coat, cool and ration.
  • Serve with raspberry coulis.

Notes

  • Cool the cake well before serving.
Nutritional information (1 portion)
Energy
513.71
kcal
Carbohydrates
47.85
g
Proteins
7.84
g
Lipids
31.44
g
Fiber 1.96 g
Saturates 17.51 g
Monounsaturated fatty acids 9.25 g
Polyunsaturated fatty acids 2.21 g
Cholesterol 196.46 mg
Calcium 60.95 mg
Iron 2.48 mg
Zinc 1.12 mg
Vitamin A 230.51 ug
Vitamin C 0.0 g
Folic acid 19.84 ug
Salt (Sodium) 93.9 mg
Sugars 29.19 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.