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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler. | 2. In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth. | 3. In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in. | 4. Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean. | 5. In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	7/8	cup	unsalted softened	1424.1412	0.1192	1.6883	161.1047
confectioner sugar	1	cup	sifted	-	-	-	-
cornstarch	7/8	cup		426.72	102.2224	0.2912	0.055999999999999994
almond paste	5 1/2	ounces		714.1365	74.5477	14.0332	43.2536
vanilla extract	1 1/2	teaspoons		18.144000000000002	0.797	0.0038	0.0038
salt	1	pinch		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
egg white	6			102.96	1.4454	21.581999999999997	0.3366
white sugar	3/4	cup		580.5	149.97	0.0	0.0
purpose flour	3/4	cup		-	-	-	-
chocolate	9	squares	semisweet	-	-	-	-
vegetable oil	2 1/2	teaspoons		97.6933	0.0	0.0	11.3333

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