Chocolate swiss roll
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake to be rolled
0.35 ud
Chocolate patissiere cream
0.37 kg
Basic syrup
0.013 l
Anti-moisture sugar
0.005 kg
Strawberry coulis
0.055 l
Plain flour
0.07 kg
Sterilised milk
0.247 l
Eggs
1.233 ud
Sugar
0.037 kg
Creamed corn
0.022 kg
Dark chocolate coating
0.025 kg
Confruti strawberry
0.041 kg
Water
0.014 l
Elaboration
For this recipe, the following preparations are necessary:
SETTING UP
- Fill a piping bag with cream
- Place the sponge cake on greaseproof paper, place the bottom upwards and soak slightly
- Begin to detail with cream from left to right leaving a free space of about 2 cm on each side.
- With the help of paper and pulling it towards us roll up the cake.
- Leave to cool and ration.
- Sprinkle with icing sugar.
- Serve with strawberry coulis.
Nutritional information (1 portion)
Energy
321.97
kcal
Carbohydrates
49.27
g
Proteins
9.4
g
Lipids
9.42
g
Fiber
1.12
g
Saturates
3.69
g
Monounsaturated fatty acids
3.04
g
Polyunsaturated fatty acids
1.02
g
Cholesterol
192.33
mg
Calcium
93.95
mg
Iron
1.8
mg
Zinc
1.12
mg
Vitamin A
109.08
ug
Vitamin C
0.89
g
Folic acid
29.68
ug
Salt (Sodium)
131.87
mg
Sugars
30.75
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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