Sponge cake soaked in three different style milk with guava sherbet and spiral-shaped caramel

Ingredients
Elaboration
Nutritional information

3 h

Suitable for vegetarians

Type of dish: Dessert

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Soaked sponge cake 120.0 g

Three milk sauce 0.45 l

Guava ice cream 0.163 kg

Royal glaze 130.0 g

Caramel spiral 0.05 kg

Orange powder 0.05 kg

Ingredients for Soaked sponge cake (120.0 g) See Recipe

Eggs 2.0 ud

Sugar 0.06 kg

Plain flour 0.06 kg

Ingredients for Three milk sauce (0.45 l) See Recipe

Cream 0.15 l

Condensed milk 0.15 l

Evaporated milk 0.15 g

Vanilla 0.25 ud

Ingredients for Guava ice cream (0.163 kg) See Recipe

Frozen guava purée 0.345 kg

Sugar 0.064 kg

Stabiliser 9.848 g

Ingredients for Royal glaze (130.0 g) See Recipe

Egg whites 1.0 ud

Icing sugar 0.1 kg

Ingredients for Caramel spiral (0.05 kg) See Recipe

Isomalt sugar 41.667 g

Red alcohol-based food colouring 0.0 ml

Ingredients for Orange powder (0.05 kg) See Recipe

Water 0.025 l

Sugar 0.015 kg

Oranges 0.017 kg

Elaboration

The following dishes are necessary for this recipe:

DISH OUT

Soak the cake with the 3 milk sauce, leaving it well soaked.
Place the cake on the plate and top with the royal icing.
Arrange a piece of another cake next to it.
Make a quenelle of guava sorbet and place it on top of the piece of sponge cake.
Place the spiral of caramel on the sorbet quenefa.
Sprinkle with the orange powder.

Nutritional information (1 portion)

Energy

20172.47

kcal

Carbohydrates

8245.8

Proteins

8.36

Lipids

16.14

Fiber 4.05 g

Saturates 8.81 g