Yogurth cake with honey ice cream
Allergens:
Ingredients for 5 portions
Calculate portions
Pâte a cigarette
100.0 g
Joconde sponge cake
1.0 l
Yogurt semifreddo
400.0 g
Toffée sauce
0.063 l
White chocolate sauce
0.063 l
Honey ice cream
0.25 l
Condensed milk sticks
50.0 g
Strawberries
0.05 kg
Fresh raspberries, tray
0.063 kg
Cranberry
0.063 kg
Sterilised milk
0.05 l
Powdered milk
10.0 g
Sugar
0.1 kg
Fish tails
10.0 g
Bifidus plain yoghurt
1.5 ud
Egg yolk
1.5 ud
Cream
0.25 l
Sterilised milk
0.01 l
Cream
0.035 l
Cream
0.047 l
White coating
0.031 kg
Elaboration
For this recipe, the following elaborations are needed:
- Pâte a cigarette
- Joconde sponge cake
- Yogurt semifreddo
- Toffée sauce
- White chocolate sauce
- Honey ice cream
- Condensed milk sticks
PLATING UP
- Place the yogurt cake on a plate and decorate with fruits.
- Decorate the plate with toffée sauce and white chocolate sauce.
- Place a scoop of ice cream on a piece of cake and on top of it a condensed milk stick
Nutritional information (1 portion)
Energy
1143.05
kcal
Carbohydrates
106.37
g
Proteins
27.54
g
Lipids
67.66
g
Fiber
2.53
g
Saturates
28.08
g
Monounsaturated fatty acids
15.05
g
Polyunsaturated fatty acids
2.67
g
Cholesterol
466.87
mg
Calcium
236.09
mg
Iron
3.75
mg
Zinc
1.88
mg
Vitamin A
549.17
ug
Vitamin C
12.31
g
Folic acid
63.8
ug
Salt (Sodium)
348.09
mg
Sugars
92.07
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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