Truffle and cream cake
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.2 ud
Basic syrup
0.013 l
Whipped cream with sugar
0.1 l
Chocolate truffle
0.1 l
Chocolate coating
0.125 kg
Raspberry coulis
0.05 l
Plain flour
0.048 kg
Plain flour
0.018 kg
Cocoa
0.006 kg
Dark chocolate coating
0.008 kg
Cream
0.05 l
Creamed margarine
0.025 kg
Dark chocolate coating
0.1 kg
Water
0.013 l
Confruti raspberry
0.038 kg
Elaboration
For this recipe the following elaborations are needed:
- Génoise sponge cake
- Basic syrup
- Whipped cream with sugar
- Chocolate truffle
- Chocolate coating
- Raspberry coulis
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.
- Pour the chocolate truffle over the sponge cake.
- Cover it with another layer of sponge cake and soak.
- Pour the whipped cream with sugar over the sponge cake.
- Finally, cover it with another layer of sponge cake and soak.
- Cover the cake with the chocolate coating.
- Place a scoop of whipped cream on each portion and sprinkle chocolate shavings.
- Let chill, ration, plate up and decorate it with raspberry coulis.
Nutritional information (1 portion)
Energy
521.05
kcal
Carbohydrates
46.49
g
Proteins
7.78
g
Lipids
32.51
g
Fiber
3.2
g
Saturates
17.38
g
Monounsaturated fatty acids
9.54
g
Polyunsaturated fatty acids
3.11
g
Cholesterol
167.32
mg
Calcium
59.56
mg
Iron
3.87
mg
Zinc
1.37
mg
Vitamin A
185.44
ug
Vitamin C
0.0
g
Folic acid
17.27
ug
Salt (Sodium)
105.96
mg
Sugars
24.6
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed