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
0.015 kg
Cream
0.05 l
Creamed margarine
0.025 kg
Dark chocolate coating
0.1 kg
Water
0.025 l
Confruti raspberry
0.025 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
539.22
kcal
Carbohydrates
46.86
g
Proteins
7.96
g
Lipids
34.46
g
Fiber
3.33
g
Saturates
18.58
g
Monounsaturated fatty acids
10.11
g
Polyunsaturated fatty acids
3.16
g
Cholesterol
171.76
mg
Calcium
62.6
mg
Iron
4.04
mg
Zinc
1.43
mg
Vitamin A
196.8
ug
Vitamin C
0.0
g
Folic acid
17.27
ug
Salt (Sodium)
104.24
mg
Sugars
24.39
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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