Yoghurt cake
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.05 l
Skimmed powdered milk
10.0 g
Sugar
0.075 kg
Cream of yoghurt
0.175 kg
Fish tails
11.0 g
Cream
0.25 l
Confruti strawberry
0.01 kg
Water
0.01 l
Génoise sponge cake
0.25 ud
Basic syrup
0.013 l
Plain flour
0.06 kg
Elaboration
For this recipe the following elaborations are needed:
SETTING-UP
- First, mix the powdered milk with the sugar.
- Then, add the sterilised milk. Boil the mixture.
- Add the soaked gelatine and pour over the yoghurts.
- Mix both mixtures by gently folding the two together.
- Reduce the temperature of the mixture to 27 ºC – 33 ºC.
- Fold in the whipped cream without sugar.
- Place the mixture in moulds and put them in the freezer so that the gelatine sets.
- Take the bavaroise out of the freezer, and put it on a base of sponge cake.
- Remove from the mould.
- Ration, plate up and cover with the strawberry coulis.
Nutritional information (1 portion)
Energy
431.54
kcal
Carbohydrates
43.87
g
Proteins
9.99
g
Lipids
23.75
g
Fiber
0.42
g
Saturates
14.15
g
Monounsaturated fatty acids
6.78
g
Polyunsaturated fatty acids
1.0
g
Cholesterol
152.48
mg
Calcium
129.53
mg
Iron
0.81
mg
Zinc
0.81
mg
Vitamin A
235.58
ug
Vitamin C
0.3
g
Folic acid
17.63
ug
Salt (Sodium)
89.0
mg
Sugars
31.1
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Dessert
- Legumes
- Meats
- Pizzas, patty
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Breakfasts and brunch
- Appetizers and canapes
- Birds
- Salads
- Finger foods
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed