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Bagatelle Aux Fraises Et Banana Recipe
|Grand marnier||2 Fluid Ounce (50 Milliliter)|
|Stock syrup||2 Fluid Ounce (50 Milliliter)|
|Raspberry jam||2 Ounce|
|Creme chantilly||1⁄2 Pint (300 Milliliter)|
|Banana||1 , sliced lengthways|
|Icing sugar||1 Tablespoon|
|Green marzipan||2 Ounce (50 Gram)|
|Hazelnuts||2 Ounce, ground (50 Gram)|
Calories 400 Calories from Fat 161
% Daily Value*
Total Fat 18 g28.1%
Saturated Fat 7.8 g39.2%
Trans Fat 0 g
Cholesterol 25.5 mg
Sodium 68.5 mg2.9%
Total Carbohydrates 53 g17.5%
Dietary Fiber 1.9 g7.8%
Sugars 30.5 g
Protein 5 g9.2%
Vitamin A 1.1% Vitamin C 22.4%
Calcium 5.8% Iron 7.4%
*Based on a 2000 Calorie diet
1 Split the sponge into 3 tiers.
2 In a bowl, mix the grand marnier with the stock syrup and apply on the bottom layer using a brush.
3 On the second layer of the sponge, spread raspberry jam and place it on the first layer.
4 Arrange strawberries in a circle around the edge of the sponge and fill sliced bananas in the centre.
5 Dust the surface with icing sugar and cover with a little more creme Chantilly.
6 Arrange the third tier of sponge on top, and press flat.
7 Brush with grand marnier syrup.
8 Spread cream Chantilly on the sides and the top of the sponge, leaving some for garnish.
9 Cover the sides of sponge with hazelnut crumbs.
10 Place a disc of green marzipan on top of the sponge and decorate with rosettes of creme Chantilly and half-strawberries.
11 Cut and serve.