Japonaise Traybake

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Japonaise Traybake
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
794
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie794 kcal(38 %)
Protein18.19 g(19 %)
Fat57.26 g(49 %)
Carbohydrates60.07 g(40 %)
Sugar added31.44 g(126 %)
Roughage7.16 g(24 %)
Vitamin A113.57 mg(14,196 %)
Vitamin D0.42 μg(2 %)
Vitamin E13.32 mg(111 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.74 mg(67 %)
Niacin5.27 mg(44 %)
Vitamin B₆0.26 mg(19 %)
Folate44.68 μg(15 %)
Pantothenic acid0.57 mg(10 %)
Biotin39.53 μg(88 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C1.17 mg(1 %)
Potassium821.8 mg(21 %)
Calcium186.46 mg(19 %)
Magnesium226.18 mg(75 %)
Iron6.09 mg(41 %)
Iodine15.01 μg(8 %)
Zinc3.05 mg(38 %)
Saturated fatty acids15.95 g
Cholesterol30.51 mg

Ingredients

for
8
Ingredients
4 large egg whites
1 pinch cream of tartar
¾ cup superfine caster sugar
2 cups ground almonds
For the ganache
cup double cream
1.333 cups Dark chocolate (minimum 60 % cocoa solids), chopped
For the caramelised nuts
½ cup superfine caster sugar
cup Pistachio
cup blanched almonds
cup toasted Hazelnuts (chopped)
How healthy are the main ingredients?
almondalmondPistachio

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a Swiss roll tin with non-stick baking paper.
2.
Whisk the egg whites with the cream of tartar until stiff then whisk in the caster sugar a tablespoon at a time. Fold in the ground almonds then spread the mixture onto the Swiss roll tray in an even layer.
3.
Bake for 15 minutes then leave to cool completely.
4.
Bring the cream to simmering point then pour it over the chocolate. Stir until smooth then leave to cool until thick enough to pipe.
5.
Put the sugar in a heavy-bottomed saucepan and heat gently, without stirring, until it starts to melt round the edges. Continue to cook, swirling the pan occasionally, until the sugar has all dissolved and the caramel is golden.
6.
Spread the nuts out on a baking tray lined with a non-stick baking mat and drizzle the caramel all over the top. Leave to cool then break it up with your fingers.
7.
Pipe the ganache on top of the meringue and sprinkle with the caramelised nuts.
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