Diplomatic cake
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.25 ud
Crema diplomática
0.35 l
Basic syrup
0.063 l
Apricot coulis
0.05 l
Slivered almonds
0.025 kg
Anti-moisture sugar
0.006 kg
Plain flour
0.06 kg
Confruti apricot
0.038 kg
Water
0.013 l
Elaboration
For this recipe, the following preparations are necessary:
- Génoise sponge cake.
- Pâtissière cream thickened with corn flour.
- Basic syrup.
- Buttercream.
- Apricot coulis.
SERVING
- Place baking paper on an oven tray. Placea rectangular mould on the baking paper.
- Cover the mould’s base with a layer of sponge cake and moisten it with basic syrup.
- Place the pâtissière cream over the sponge cake.
- Cover it with another layer of sponge cake.
- Spread buttercream over it.
- To finish, cover it with another layer of sponge cake and spread a thin layer of pâtissière cream on top.
- Place finely sliced roasted almonds over the thin layer of pâtissière cream. Sprinkle icing sugar on top .
- Serving, place on a plate and decorate with some apricot coulis.
Nutritional information (1 portion)
Energy
355.68
kcal
Carbohydrates
44.98
g
Proteins
7.83
g
Lipids
15.93
g
Fiber
1.31
g
Saturates
7.15
g
Monounsaturated fatty acids
5.83
g
Polyunsaturated fatty acids
1.38
g
Cholesterol
157.32
mg
Calcium
76.95
mg
Iron
1.1
mg
Zinc
0.74
mg
Vitamin A
142.11
ug
Vitamin C
0.45
g
Folic acid
25.15
ug
Salt (Sodium)
91.5
mg
Sugars
31.83
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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