Jewel Cakes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 59.2208 |
| Energy (kCal) | 6668.614 |
| Carbohydrates (g) | 674.1563 |
| Total fats (g) | 421.3789 |
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Cuisine
European >> UK >> English
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Separate eggs. | 2. Beat whites to a soft peak. | 3. Cream butter with sugar in a large bowl. | 4. Add egg yolks and beat. | 5. Stir in the flour until it disappears completely. | 6. Then fold in beaten egg whites. | 7. Grease bottom of 13x9x2" pan. | 8. (Yes, I mean the bottom. It'll be a lot easier than using the pan like normal.) Measure out 2/3 cup of batter. | 9. Spread on pan, not quite to the edges. | 10. Bake at 350F oven about 10 minutes until golden brown. | 11. Slide off carefully and let cool. | 12. Repeat until you have made five thin layers of cake. | 13. In a small bowl, grind almonds until fine. | 14. Mix in sour cream. | 15. Then take 1 layer and spread 1/4 cup apricot preserves over it. | 16. Spread 1/3 cup of sour cream mixture on top of preserves. | 17. Cover with another layer of cake. | 18. Spread 1/4 cup raspberry preserves over top layer. | 19. Cover the preserves with more sour cream. | 20. Alternate layers between raspberry and apricot preserves. | 21. When all layers are put together, cover with wax paper. | 22. Lay flat weights on top of it- a few good sized books should do the trick. | 23. Leave in refridgerator with weight overnight. | 24. In the morning, trim off rough edges. | 25. Use Jewel Cake Icing to cover. | 26. We usually create little flowers on each of the cakes, using a dragee to make the centre. | 27. Cut into 64 square cakes and enjoy! | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| egg | 4 | 286.0 | 1.44 | 25.12 | 19.02 | ||
| butter | 1 | cup | 256.5 | 11.7855 | 8.0145 | 21.6 | |
| sugar | 1 | cup | 805.98 | 201.59599999999998 | 0.0 | 0.0 | |
| flour | 2 | cups | 1156.56 | 253.2108 | 18.802 | 4.4872 | |
| red raspberry preserve | 1/2 | cup | - | - | - | - | |
| apricot preserve | 1/2 | cup | 387.2 | 103.04 | 1.12 | 0.32 | |
| almond | 1 | can | slivered | 2883.934 | 0.0 | 0.0 | 326.2369 |
| cream | 1 | cup | sour | 455.4 | 10.649000000000001 | 5.612 | 44.505 |
| sugar | 3/4 | cup | powdered | 350.1 | 89.79299999999999 | 0.0 | 0.0 |
| butter | 3 | tablespoons | 256.5 | 11.7855 | 8.0145 | 21.6 | |
| cream | 1 | tablespoon | 49.5 | 0.9975 | 0.5445 | 5.202000000000001 | |
| salt | 1 | dash | - | - | - | - | |
| vanilla | 1 | tablespoon | 37.44 | 1.6445 | 0.0078 | 0.0078 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.