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Danish Apple Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.5627
Energy (kCal)2470.47
Carbohydrates (g)321.1205
Total fats (g)131.5772
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine apples, sugar and lemon juice in a heavy saucepan and simmer over medium heat until the apples are slightly soft, about 5 minutes, drain. | 2. Heat oven to 350F degrees. | 3. Mix butter and macaroons. | 4. Press 2 cups of the macaroon mixture in the bottom of a 7" springform pan. | 5. Cover with 1/2 apples. | 6. Spread with 1/2 jelly. | 7. Sprinkle with 1 cup macaroon mixture. | 8. Cover with remaining apples. | 9. Spread with remaining jelly. | 10. Top with remaining macaroon mixture, press gently. | 11. Bake for 45 minutes, cool completely. | 12. Refrigerate overnight. | 13. To serve whip the cream and top the apple cake with it, then sprinkle the almonds over the cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apple 6 cups peeled cored sliced 316.8 84.21600000000001 1.7819999999999998 0.858
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    almond macaroon 4 cups crumbled - - - -
    butter 1/2 cup melted 684.0 31.428 21.372 57.6
    red currant jelly 1 cup - - - -
    whipping cream 1/2 175.2 1.776 1.3019999999999998 18.546
    almond 1/4 cup toasted sliced 481.78 0.0 0.0 54.5

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



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