Orange and truffle roll
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.3 ud
Chocolate truffle
0.3 l
Basic syrup
0.013 l
Anti-moisture sugar
0.005 kg
Orange slices
0.013 kg
Orange coulis
0.055 l
Plain flour
0.072 kg
Dark chocolate coating
0.045 kg
Marmalade
0.028 kg
Water
0.028 l
Elaboration
For this recipe, the following elaborations are necessary:
- Génoise sponge cake to be rolled
- Basic syrup
- Chocolate truffles
- Orange coulis
SET UP
- Beat the truffle and fill a piping bag.
- Put the sponge cake on greaseproof paper, place the lower part upwards and soak with the orange coulis.
- Form the truffles from left to right leaving a free space of about 2 cm on each side.
- Cut the candied orange into cubes and spread them over the truffle.
- Using the paper and pulling it towards you, roll up the roll tightly
- Let it cool and cut.
- Decorate it with a truffle and sprinkle with icing sugar.
- Finish by placing a piece of candied orange on top of each truffle.
- Serve alongside the orange coulis.
Nutritional information (1 portion)
Energy
471.28
kcal
Carbohydrates
48.0
g
Proteins
6.99
g
Lipids
27.61
g
Fiber
1.56
g
Saturates
16.08
g
Monounsaturated fatty acids
8.13
g
Polyunsaturated fatty acids
1.18
g
Cholesterol
176.52
mg
Calcium
56.4
mg
Iron
1.9
mg
Zinc
0.92
mg
Vitamin A
224.73
ug
Vitamin C
0.0
g
Folic acid
17.53
ug
Salt (Sodium)
63.71
mg
Sugars
31.15
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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