Savoiardi Sponge Fingers Cake with Fruit

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Savoiardi Sponge Fingers Cake with Fruit
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 57 min.
Ready in
Calories:
338
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie338 kcal(16 %)
Protein8.19 g(8 %)
Fat13.88 g(12 %)
Carbohydrates46.22 g(31 %)
Sugar added8.37 g(33 %)
Roughage1.62 g(5 %)
Vitamin A104.78 mg(13,098 %)
Vitamin D0.66 μg(3 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.83 mg(24 %)
Vitamin B₆0.12 mg(9 %)
Folate50.37 μg(17 %)
Pantothenic acid0.77 mg(13 %)
Biotin1.21 μg(3 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C49.9 mg(53 %)
Potassium250.42 mg(6 %)
Calcium89.49 mg(9 %)
Magnesium18.35 mg(6 %)
Iron2.14 mg(14 %)
Iodine10.66 μg(5 %)
Zinc0.74 mg(9 %)
Saturated fatty acids7.34 g
Cholesterol137.57 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2 packages
0.333 cup
1 envelope
3 cups
frozen, whole Strawberries (defrosted)
0.333 cup
1 cup
plain, whole milk Yogurt
¾ cup
heavy cream
1 ½ cups
fresh Strawberries (hulled and cut in half)
Fruit (for decoration)

Preparation steps

1.
Line the sides and bottom of an 8 inch springform pan with lady fingers and set aside.
2.
Sprinkle the gelatin over the water. Once the gelatin has expanded in the water, heat the mixture up and stir until all of the gelatin granules have dissolved.
3.
In the bowl of a food processor add the defrosted strawberries. Process until you have a smooth puree. Add in the gelatin and sugar and puree until well combined. Stir in the yogurt.
4.
In a separate large bowl, whip the cream until just beginning to stiffen. Fold in the strawberry and yogurt mixture.
5.
Pour half of the strawberry cream into the springform and refrigerate for about 35 minutes. Cover the remaining cream and set aside, not refrigerated.
6.
Remove the cake from the refrigerator. The cream will have begun to thicken slightly. Carefully arrange the strawberries over the cream and then spoon the remaining cream over the top.
7.
Return the cake to the refrigerator and leave it there for 4 hours or until the cake is firm. Keep it in the refrigerator until ready to serve. Decorate as desired with fresh fruit.