8 Serves
93 Mins
Prepare the sponge cake layers and allow them to cool completely before cutting into small cubes.
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AmericanVitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
117 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
48 mg / 420 mgPhosphorus
222 mg / 1,250 mgPotassium
265 mg / 4,700 mgSodium
227 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
9 g / 20 gCholesterol
213 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Prepare the pastry cream and chocolate sauce separately, ensuring both are smooth and chilled.
In a large bowl, layer the sponge cake cubes, pastry cream, rum-soaked raisins, and chopped walnuts, repeating until all components are used.
Refrigerate the assembled dessert to allow the flavors to meld, then serve with a generous topping of whipped cream and chocolate sauce.
10
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Tunisian
American