75 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert, Pastries
Temperature: Cold, Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Buttercream 0.2 kg
Water 0.032 l
Sugar 0.08 kg
Butter 0.06 kg
Creamed margarine 0.1 kg
Sugar 0.012 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Black coating 0.005 kg
Elaboration

For the elaboration of this dish, the following recipies are needed:

SET UP

  • Toast the almonds and cool.
  • Cut the candied cherry in half.
  • Soak one of the génoise sponge cakes and spread a 1 cm layer of buttercream.
  • Repeat the process covering the surface and the sides of the cake.
  • Cover with the toasted almonds and ration.
  • Finally, sprinkle with icing sugar, add a button of buttercream and half a candied cherry.
  • Plate up and serve with English chocolate cream.
Nutritional information (1 portion)
Fiber 1.26 g
Saturates 11.29 g
Monounsaturated fatty acids 9.82 g
Polyunsaturated fatty acids 8.83 g
Cholesterol 178.65 mg
Calcium 50.38 mg
Iron 1.24 mg
Zinc 0.68 mg
Vitamin A 166.06 ug
Vitamin C 0.44 g
Folic acid 24.12 ug
Salt (Sodium) 220.46 mg
Sugars 41.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.