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Traditional Danish Hazelnut Torte - Scandinavian

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.6388
Energy (kCal)2869.16
Carbohydrates (g)178.0581
Total fats (g)216.6171
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat the egg yolks until thick. Add the sugar and beat. Add the ground nuts and mix well. | 2. Beat the egg whites until stiff. Fold into the yolk mixture. | 3. Bake in 2 well-buttered layer-cake tins in a preheated moderate oven (350º) until the top of the cake springs back quickly when you touch it. Remove from oven and let cool. | 4. Cover the top of each layer with half of the liqueur, then with a thin layer of the raspberry jam. Place one cake on top of the other. | 5. Whip the cream and spread over top. Place whole hazelnuts here and there on the torte. Dust the top with powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 9 492.66 5.4927 24.2658 40.6062
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    almond 3/4 cup blanched ground 1445.34 0.0 0.0 163.5
    hazelnut 3/4 cup ground 239.4 36.0 0.0 12.005999999999998
    egg white 9 154.44 2.1681 32.373000000000005 0.5049
    cherry brandy 1/4 cup - - - -
    raspberry jam 1/4 cup - - - -
    whipping cream 1 pint - - - -
    hazelnut 24 239.4 36.0 0.0 12.005999999999998
    sugar powdered - - - -

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



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