Chocolate swiss roll
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake to be rolled
0.35 ud
Chocolate patissiere cream
0.37 kg
Basic syrup
0.013 l
Anti-moisture sugar
0.005 kg
Strawberry coulis
0.055 l
Plain flour
0.07 kg
Sterilised milk
0.247 l
Eggs
1.233 ud
Sugar
0.049 kg
Creamed corn
0.022 kg
Cinnamon stick
0.049 ud
Dark chocolate coating
0.019 kg
Confruti strawberry
0.028 kg
Water
0.028 l
Elaboration
For this recipe, the following preparations are necessary:
SETTING UP
- Fill a piping bag with cream
- Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly
- Begin to detail with cream from left to right leaving a free space of about 2 cm on each side.
- With the help of paper and pulling it towards us roll up the cake.
- Leave to cool and ration.
- Sprinkle with icing sugar.
- Serve with strawberry coulis.
Nutritional information (1 portion)
Energy
319.77
kcal
Carbohydrates
50.1
g
Proteins
9.29
g
Lipids
8.89
g
Fiber
0.98
g
Saturates
3.39
g
Monounsaturated fatty acids
2.88
g
Polyunsaturated fatty acids
1.0
g
Cholesterol
192.29
mg
Calcium
93.38
mg
Iron
1.66
mg
Zinc
1.08
mg
Vitamin A
109.06
ug
Vitamin C
0.89
g
Folic acid
29.69
ug
Salt (Sodium)
128.02
mg
Sugars
32.04
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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