Frutgel (cold gelatine) 0.002 kg
Strawberry coulis 0.05 l
For this recipe the following elaborations are needed:
- Peel and cut the kiwis into cubes of 2 cm for the filling, and into half slices for the final decoration.
- Cut the sponge cake into three round slices of the same thickness.
- Soak one slice with basic syrup, spread out a layer of whipped cream of 1 cm, and sprinkleoverthe kiwi cubes.
- Repeat the previous step until you have usedall the sponge cake slices, and soak with basic syrup.
- Cover the cake with a thin layer of whipped cream.
- Ration and decorate with a scoop of whipped cream and a polished half slice of kiwi in each portion.
- Plate up with strawberry coulis.
Nutritional information (1 portion)
Fiber 0.88 g
Saturates 13.91 g
Monounsaturated fatty acids 7.03 g
Polyunsaturated fatty acids 1.09 g
Cholesterol 180.84 mg
Calcium 54.16 mg
Iron 0.92 mg
Zinc 0.66 mg
Vitamin A 227.34 ug
Vitamin C 16.17 g
Folic acid 23.3 ug
Salt (Sodium) 71.09 mg
Sugars 32.77 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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