Raspberry Topped Sponge Cakes
Light orange-infused sponge cakes filled with cream, coated in hazelnut praline and chocolate ganache, topped with raspberries and caramel hazelnuts.
Estimated Nutrition
Calories
654.5
kcal / serving
7854.2 kcal total
Carbs
45.2g
per serving
542.8 g total
Fat
49.6g
per serving
595.6 g total
Protein
7.4g
per serving
88.4 g total
Cook Time
30
minutes
Serves
12
mini cakes
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
250
g
250
g
Self-Rising Flour
sifted
250
g
Caster Sugar
for praline
250
g
Chocolate
70% cocoa solids, for ganache
Dairy
250
g
Butter
soft, unsalted
4
piece
Egg
free-range
284
ml
Double Cream
whipped
125
g
Butter
for ganache
250
ml
Double Cream
whipped until stiff, for ganache
NutsSeeds
1
drop
150
g
Hazelnut
whole, roasted, for praline
Method
1
2
3
4
5
6
7
8
9
10
11
12