3 h 20 min
Type of dish: Dessert, Pastries
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Eggs 3.0 ud
Sugar 0.12 kg
Butter 0.15 kg
Black coating 70% 0.15 kg
Txuri flour (R) 0.06 kg
Cocoa 0.015 kg
Raising agent 4.5 g
Elaboration
  • Preheat the oven at 200 ºC.
  • To get a fluffy mixture, mix eggs and sugar beating on full speed for 10 minutes.
  • Melt both, coating and butter, and then combine the previously fluffy eggs.
  • Add the flour, cocoa powder and the yeast-raised product, and then beat the batter for 10 minutes.
  • Allow to settle and cool the resulting mixture in the fridge for 3 hours.
  • Use a pastry bag to fill the inside of the circular molds of 7cm wide x 4cm long, previously lined with greasing parchment paper.
  • Bake in the oven for 10 minutes.
  • Remove carefully from the molds and sprinkle with icing sugar.

Description:

  • This sponge cake is eaten while still slightly warm, so it is baked shortly before.
  • As it is a very delicate dish, it requires especial care when removing from the molds.
Nutritional information (1 portion)
Fiber 4.01 g
Saturates 22.86 g
Monounsaturated fatty acids 12.24 g
Polyunsaturated fatty acids 1.82 g
Cholesterol 226.59 mg
Calcium 52.03 mg
Iron 4.89 mg
Zinc 1.75 mg
Vitamin A 326.52 ug
Vitamin C 0.0 g
Folic acid 23.04 ug
Salt (Sodium) 61.5 mg
Sugars 23.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.