Truffle and cream cake

Allergens:

Ingredients for 5 portions Calculate portions

Génoise sponge cake 0.2 ud

Sheet-moulded cocoa sponge cake 0.1 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

Ingredients for Génoise sponge cake (0.2 ud) See Recipe

Eggs 1.6 ud

Sugar 0.048 kg

Plain flour 0.048 kg

Ingredients for Sheet-moulded cocoa sponge cake (0.1 ud) See Recipe

Eggs 0.8 ud

Sugar 0.024 kg

Plain flour 0.018 kg

Cocoa 0.006 kg

Ingredients for Basic syrup (0.013 l) See Recipe

Sugar 0.006 kg

Water 0.006 l

Ingredients for Whipped cream with sugar (0.1 l) See Recipe

Cream 0.1 l

Sugar 0.015 kg

Ingredients for Chocolate truffle (0.1 l) See Recipe

Cream 0.1 l

Sugar 0.015 kg

Dark chocolate coating 0.015 kg

Ingredients for Chocolate coating (0.125 kg) See Recipe

Cream 0.05 l

Creamed margarine 0.025 kg

Dark chocolate coating 0.1 kg

Ingredients for Raspberry coulis (0.05 l) See Recipe

Water 0.025 l

Confruti raspberry 0.025 kg

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.
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

539.22

kcal

Carbohydrates

46.86

g

Proteins

7.96

g

Lipids

34.46