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Lagkage Danish Layer Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.2065
Energy (kCal)1155.053
Carbohydrates (g)218.3958
Total fats (g)18.2801
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat the four egg yolks until lemon colored. | 2. Add water and sugar and beat two minutes. Mix and sift the flour, cornstarch, baking powder and salt. | 3. Add to the egg yolk mixture. Beat well. Beat the egg whites until stiff and fold into the yolk and flour mixture. | 4. Add vanilla. | 5. Bake in four ungreased (or use a little oil) nine-inch cake pans (round or square), in a quick, hot oven preheated to 450ºF for 10 minutes. | 6. Fill with an assortment of fillings. Top with whipped cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    cold water 3 tablespoons 0.0 0.0 0.0 0.0
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    purpose flour 1 cup - - - -
    cornstarch 1 1/2 1/2 45.72 10.9524 0.0312 0.006
    baking powder 1 1/2 1/2 3.657 1.9113 0.0 0.0
    salt 1/2 teaspoon - - - -
    egg white 4 68.64 0.9636 14.388 0.2244
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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