Truffle and whipped cream sponge cake roll

60 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
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)
Fiber 2.3 g
Saturates 22.38 g
Monounsaturated fatty acids 11.55 g
Polyunsaturated fatty acids 2.41 g
Cholesterol 218.06 mg
Calcium 67.75 mg
Iron 3.55 mg
Zinc 1.05 mg
Vitamin A 289.33 ug
Vitamin C 0.0 g
Folic acid 20.75 ug
Salt (Sodium) 115.45 mg
Sugars 37.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.