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This holiday favorite got a nutrition facelift from Executive Chef Bonnie Moore. She was able to cut the calories by more than half and slashed over 80 percent of the fat with the following Makeover Techniques:
- Flavor the sponge cake with almond extract instead of butter.
- Use raspberry jam thinned with Cassis (a liqueur) or water instead of pastry cream for the filling.
- Replace the buttercream (made with eggs, butter and sugar) with chocolate glaze (made with chocolate and skim milk).
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Main Ingredients
Vanilla Sponge Cake with Butter
Rum Syrup
Pastry Cream Filling
Chocolate Buttercream Frosting
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Main Ingredients
Almond Sponge Cake
Rum Syrup
Raspberry Jam with Cassis
Chocolate Glaze
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Calories: 917
Fat: 43 g
Saturated Fat: 31 g
Cholesterol: 435 mg
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Calories: 389
Fat: 7 g
Saturated Fat: 6 g
Cholesterol: 81 mg
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Click here to see the new recipe!
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