80 min
Temperature: Cold
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Ground almond 0.028 kg
Grated coconut 0.028 kg
Txuri flour (R) 0.025 kg
Icing sugar 0.006 kg
Egg whites 1.25 ud
Cream 38º 0.013 l
Egg whites 3.75 ud
Sugar 0.063 kg
Xantana rubber 0.075 g
Elaboration
  • Preheat in a convection steam oven to 90 ºC.
  • Fold in the almond ground, grated coconut, flour, caster sugar, egg white I and cream.
  • Use a separate bowl to whip up a meringue to soft peaks using the egg whites II. Add some sugar when the egg whites are soft peaks, then mix using a rubber spatula.
  • Place the batter in a rectangular aluminum mold previously lined with aluminum paper and bake for 1 hour.
Nutritional information (1 portion)
Fiber 0.23 g
Saturates 0.55 g
Monounsaturated fatty acids 0.25 g
Polyunsaturated fatty acids 0.05 g
Cholesterol 2.75 mg
Calcium 3.94 mg
Iron 0.09 mg
Zinc 0.08 mg
Vitamin A 7.08 ug
Vitamin C 0.0 g
Folic acid 5.51 ug
Salt (Sodium) 101.35 mg
Sugars 14.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.