Rye sponge cake

120 min
Suitable for vegetarians
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Water 0.057 l
Cocoa 0.013 kg
Butter 0.05 kg
Molasses 125.0 g
Eggs 0.75 ud
Raising agent 4.0 g
Rye flour 0.057 kg
Cream 0.067 l
Elaboration
  • Preheat the oven to 165 ºC.
  • Bring the water, cubes of butter, cocoa and sugar to the boil.
  • Incorporate the flour using a whisk.
  • Beat the eggs. Add in the heavy cream and mix well until combined. Add to the mixture.
  • Pour the batter into the aluminum moulds (covered with tin foil) and place into the oven.
  • Once cooked remove from the moulds and cool on a rack.
Nutritional information (1 portion)
Energy
99677.57
kcal
Carbohydrates
24757.59
g
Proteins
3.05
g
Lipids
14.61
g
Fiber 2.39 g
Saturates 8.04 g
Monounsaturated fatty acids 3.99 g
Polyunsaturated fatty acids 0.59 g
Cholesterol 72.23 mg
Calcium 518.99 mg
Iron 1.56 mg
Zinc 0.63 mg
Vitamin A 137.78 ug
Vitamin C 0.0 g
Folic acid 12.4 ug
Salt (Sodium) 17.96 mg
Sugars 0.53 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.