Sponge base 26-28cm Ø | Vieanna base 26-28cm Ø | Roulade 4 pieces 30x40cm | |
Sponge mix | 400g | 400g | 400g |
eggs | 280g | 280g | 400g |
Wasser | 40g | 40g | 40g |
sugar | - | - | 60g |
butter | - | 60g | - |
Whip all ingredients for 10 min with a fine wire whisk. While making Vienna mass fold the liquid fat at the end.
Baking: Sponge and Vienna base: 200°C, approx. 30 min; Roulades: 240°C, approx. 7 min.
| Nutrition facts / Nährwertangaben | |
|---|---|
| per / pro 100g | |
| Energy Value / Energie | 1587 kJ / 374 kcal |
|
Fat / Fett
of which saturated fatty acids / davon ges. Fettsäuren
|
3.2g
2.9g
|
|
Carbohydrate / Kohlenhydrate
of which sugars / davon Zucker
|
81.8g
41.3g
|
| Protein / Eiweiß | 3.9g |
| Salt / Salz | 1.58g |
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