Double cream and egg yolk cream cake
For this recipe the following elaborations are needed:
- Génoise sponge cake.
- Basic syrup.
- Whipped cream with sugar.
- Confectioner’s custard.
- Chocolate English cream.
- Placenon-stick paper on a baking tray, and over the paper, a rectangular mould.
- Cover the basewith the sponge cake and soak .
- Pour the whipped cream with sugar over the sponge cake.
- Cover it with a layer of sponge cake.
- Repeat the previous step.
- Finaly, cover it with another layer of sponge cake and spread a thin layer of confectioner’s custard, and sprinkle some sugar.
- Burn the top of the cake with a cake burner.
- Remove from the mould and finish the cake by shining the top with a brush.
- Ration, plate up and decorate with chocolate English cream.
- Decorate the cake with whipped cream using a piping bag.
Nutritional information (1 portion)
Fiber 0.6 g
Saturates 10.91 g
Monounsaturated fatty acids 6.48 g
Polyunsaturated fatty acids 1.47 g
Cholesterol 279.33 mg
Calcium 70.13 mg
Iron 1.59 mg
Zinc 1.08 mg
Vitamin A 232.51 ug
Vitamin C 0.18 g
Folic acid 34.0 ug
Salt (Sodium) 111.63 mg
Sugars 43.53 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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