| The French Pastry Chef | Small Hippodrome Cake | |
| Category: Small Cakes | ||
| Photograph: YES | Serving Size: 6-8 Slices |
Storage Factor: +1 Day |
| Difficulty: Expert | ||

| Ingredient | Quantity | |
| 1. | 8" Yellow Sponge Cake | 1 |
| 2. | Plain Syrup | 2 ounces |
| 3. | Vanilla Pastry Cream | 5 ounces |
| 4. | Apricot Preserves | 5 ounces |
| 5. | Decor Meringue | 4 ounces |
| 6. | Sliced Almonds (un-toasted) | 1-1/2 ounces |
| 7. | Red Apricot Glaze | 2 ounces |
Click to view Instructions (5 samples remain)
| Small Hippodrome Cake | |
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| Nutrition Facts | ||
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| Small Hippodrome Cake | Total Fat 69g | Total Carbohydrates 62g |
| Serving 1 Slice (140g) | Saturated Fat 2g | Dietary Fiber 1g |
| Servings per Cake: 8 | Trans Fat 0g | Sugars 42g |
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| Calories 370 | Cholesterol 63mg | Protien 5 g |
| Calories from Fat 99g | Sodium 257mg | *Typical values per Serving |