![Sponge cake al tè matcha e ciliegie Sponge cake al tè matcha e ciliegie](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/0ca42199-9096-415a-bd24-7d502601f5c6/Derivates/2714c596-a694-469a-a653-805f3fe76228.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Pan di Spagna
- 150 g di farina tipo 00 + q.b.
- 5 g di tè matcha in polvere
- 4 uova
- 100 g di zucchero
- burro q.b.
- 1 pizzico di sale
- 1 cucchiaino di lievito in polvere per dolci
Salsa alle ciliegie
- 250 g di ciliegie, denocciolate
- 30 g di zucchero
- 5 g di fecola di patate
- 40 g di vino bianco secco
Crema
- 300 g di panna (min. 30% di grassi)
- 50 g di latte condensato zuccherato
- 200 g di ricotta fresca, ben scolata
Terminare la preparazione
- 50 g di limoncello
- 1 cucchiaino di tè matcha in polvere
- Nutrition
- per 1 fetta
- Calories
- 1171 kJ / 279.9 kcal
- Protein
- 7.5 g
- Carbohydrates
- 31.6 g
- Fat
- 13.5 g
- Saturated Fat
- 6.2 g
- Fibre
- 0.7 g
- Sodium
- 162.2 mg
Alternative recipes
/search/en-AU?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r716511