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English Trifle to Die For

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.0455
Energy (kCal)2783.1416
Carbohydrates (g)294.8225
Total fats (g)174.2176
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. | 2. Heat 10 ounces cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. | 3. While custard is cooling, whip 10 ounces cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden. | 4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sponge cake 1 cut - - - -
    raspberry jam 1 cup seedless 889.6 220.352 1.1840000000000002 0.22399999999999998
    raspberry 8 ounces 117.9339 27.0794 2.7216 1.4742
    heavy cream 10 ounces 963.8827 7.7678 8.0513 102.285
    egg yolk 3 164.22 1.8309 8.0886 13.5354
    white sugar 3 tablespoons 146.286 37.7924 0.0 0.0
    heavy cream 10 ounces 963.8827 7.7678 8.0513 102.285
    almond 2 ounces sliced 501.219 0.0 0.0 56.699

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



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