Santiago pie
120 min

Allergens:
Ingredients for 5 portions
Calculate portions
Dutch dough
0.4 kg
Ground almond
0.18 kg
Eggs
2.8 ud
Ground cinnamon
0.3 g
English chocolate cream
0.1 l
Plain flour
0.2 kg
Butter
0.12 kg
Icing sugar
0.06 kg
Eggs
0.4 ud
Vanilla flavour
0.02 g
Table salt
0.4 g
Sterilised milk
0.1 l
Sugar
0.02 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.012 kg
Dark chocolate coating
0.008 kg
Elaboration
For this recipe, the following elaborations are needed:
SET UP
- Line the moulds with the Dutch dough.
- In a blender mix the almonds, sugar and a pinch of ground cinnamon.
- Add the eggs slowly one by one and mix well.
- Add the softened butter and mix to obtain an almond cream.
- Fill the moulds and bake at 200 ºC.
- Once cool remove from the moulds.
- Sprinkle with icing sugar.
- Plate up and serve with English chocolate cream.
Nutritional information (1 portion)
Energy
847.06
kcal
Carbohydrates
82.9
g
Proteins
17.03
g
Lipids
49.38
g
Fiber
1.53
g
Saturates
14.91
g
Monounsaturated fatty acids
8.2
g
Polyunsaturated fatty acids
1.6
g
Cholesterol
241.81
mg
Calcium
60.01
mg
Iron
1.6
mg
Zinc
1.05
mg
Vitamin A
326.97
ug
Vitamin C
0.38
g
Folic acid
32.09
ug
Salt (Sodium)
119.62
mg
Sugars
47.38
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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