Butter cream cake

120 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.3 ud

Basic syrup 0.1 l

Buttercream 0.2 kg

Slivered almonds 0.025 kg

Candied cherries 0.025 kg

Anti-moisture sugar 0.005 kg

Apricot coulis 0.075 l

Eggs 2.4 ud

Sugar 0.072 kg

Plain flour 0.072 kg

Sugar 0.05 kg

Water 0.05 l

Water 0.032 l

Sugar 0.08 kg

Butter 0.06 kg

Creamed margarine 0.1 kg

Confruti apricot 0.056 kg

Water 0.019 l

Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

Place non-stick paper on a baking tray, and over the paper, a rectangular mould.
Cover the basis with the sponge cake and soak it.
Pour the butter cream over the sponge cake.
Cover it with a layer of sponge cake.
Repeat the previous step.
Finally, cover it with another layer of sponge cake and spread out a thin layer of butter cream.
Remove fromthe mould and finish the cake.
Decorate with toasted slivered almonds, red cherries and anti-moisture sugar.
Ration, plate up and decorate with apricot coulis.

Nutritional information (1 portion)

Energy

549.37

kcal

Carbohydrates

58.38

Proteins

6.18

Lipids

32.18

Fiber 1.38 g

Saturates 10.77 g