Crème Glacée Vanilla

  • Difficulty

  • Prep time

    mins
  • Serves

    people
Crème Glacée Vanilla
  • 4 scoops Carte D'Or vanilla ice cream
  • 200 grams almond lemon cake
  • 50 grams caramel sauce
  • 20 grams roasted sliced almonds
  • 200 grams caster sugar
  • 1 Caramel decoration. Pour caster sugar in a saucepan, cook in low-medium heat and stir continuously until the sugar melts. Then, do not stir anymore, and let it cook for 8-10 minutes until it caramelises. Pour the caramel on baking paper to make the decorations. Let it cool down for at least 10 minutes.
  • 2 Place the cake in the centre of the plate, on top of the sauce
  • 3 Place a big, round scoop of Carte D’Or Vanilla ice cream on top of the cake.
  • 4 Top with the caramel decoration.
  • 5 Sprinkle some almonds on the dessert.

Nutritional information

 

Amount per serving

Energy (kcal)

592kcal

Energy (kJ)

2479kJ

Protein (g)

6.3g

Carbohydrate incl. fibre (g)

101.6g

Carbohydrate excl. fibre (g)

99.5g

Sugar (g)

87.5g

Fibre (g)

2.1g

Fat (g)

18.5g

Saturated fat (g)

6.8g

Unsaturated fat (g)

4.7g

Monounsaturated fat (g)

3.8g

Polyunsaturated fat (g)

0.9g

Trans fat (g)

0.0g

Cholesterol (mg)

33mg

Sodium (mg)

169mg

Salt (g)

0.42g

Total

2367kcal

9916kJ

25.1g

406.5g

398.2g

350.1g

8.3g

74.2g

27.1g

18.8g

15.1g

3.8g

0.2g

131mg

678mg

1.70g