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
6.0 g
Cream
0.25 l
Confruti strawberry
0.01 kg
Water
0.01 l
Génoise sponge cake
0.15 ud
Basic syrup
0.013 l
Plain flour
0.036 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
376.64
kcal
Carbohydrates
35.26
g
Proteins
7.66
g
Lipids
22.63
g
Fiber
0.26
g
Saturates
13.84
g
Monounsaturated fatty acids
6.39
g
Polyunsaturated fatty acids
0.81
g
Cholesterol
115.73
mg
Calcium
123.26
mg
Iron
0.58
mg
Zinc
0.65
mg
Vitamin A
217.39
ug
Vitamin C
0.3
g
Folic acid
11.78
ug
Salt (Sodium)
74.92
mg
Sugars
26.54
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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