90 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Gluten free cuisine
Seasonal period: All year
Traces of gluten
Traces of gluten
Traces of lupins
Traces of lupins
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Eggs 6.667 ud
Brown sugar 0.2 kg
Table salt 0.833 g
Sterilised milk 0.208 l
Gluten free Mix C Mix Dolci 0.167 kg
Cornflour 0.167 kg
Carob powder 0.042 kg
Raising agent 26.667 g
Walnut 0.167 kg
Grated coconut 0.017 kg
Cream 0.417 l
Clove 1.667 g
Dried ginger 1.667 g
Ground cardamom 3.333 g
Ground nutmeg 3.333 g
Cocoa 0.033 kg
  • Preheat the oven to 180 ºC.
  • Beat the eggs along with the sugar and a pinch of salt, until they have doubled their volume.
  • Add the oil and the milk, and keep beating until they are smooth.
  • Add the sieved flours together with the raising agent and mix with figure of 8 movements.
  • Finally add the chopped nuts and the grated coconut and mix well.
  • Divide the dough into equal parts.
  • Bake at 180ºC for approximately 25-30 min.

For the filling:

  • Grind the spices if necessary.
  • Boil the cream in a pot.
  • Taking it off the heat, add the spice mixture and stir.
  • Keep the cream in the fridge for 4 hours.
  • Beat the cream, cut the sponge cakes in half and fill them.
  • Sprinkle with cocoa powder.
Nutritional information (1 portion)
Fiber 13.73 g
Saturates 37.3 g
Monounsaturated fatty acids 28.82 g
Polyunsaturated fatty acids 36.36 g
Cholesterol 405.31 mg
Calcium 236.6 mg
Iron 11.13 mg
Zinc 4.17 mg
Vitamin A 403.96 ug
Vitamin C 1.49 g
Folic acid 64.68 ug
Salt (Sodium) 254.87 mg
Sugars 48.02 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.