Truffle and whipped cream sponge cake roll
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake to be rolled
0.35 ud
Chocolate truffle
0.15 l
Whipped cream with sugar
0.15 l
Basic syrup
0.013 l
Chocolate coating
0.06 kg
Raspberry coulis
0.055 l
Plain flour
0.07 kg
Dark chocolate coating
0.018 kg
Cream
0.024 l
Creamed margarine
0.012 kg
Dark chocolate coating
0.048 kg
Water
0.028 l
Confruti raspberry
0.028 kg
Elaboration
For this recipe, the following preparations are needed:
- Sponge cake plate to roll
- Basic syrup
- Sweetened whipped cream
- Cooked truffle
- Chocolate coat
- Raspberry coulis
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.
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