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Kirsebaerkremkake- Cherry Cream Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.1975
Energy (kCal)517.4538
Carbohydrates (g)46.7577
Total fats (g)19.487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The Cake:Grind almonds twice, the second time with the confectioners' sugar. | 2. The almonds should have the consistency of flour. | 3. Whip the egg whites until stiff but not dry, and blend with the nuts. | 4. Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F (160 degrees C) 25 to 30 minutes. | 5. Cool slightly in pan before removing to rack to cool completely. | 6. Makes two 9-inch layers. | 7. Cherry Cream:Beat the cream until firm and glossy. | 8. Add eggs and confectioners' sugar which have been whipped together until light and fluffy. | 9. Stir in the chocolate sauce or syrup, and add cherry juice to taste. | 10. Place one cake layer on platter, baked side down, and cover with half of the cream mixture. | 11. Add second layer, baked side up, and top with remaining cream. | 12. Keep refrigerated until serving time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond nut 2 cups - - - -
    confectioner ' sugar 2 cups - - - -
    egg white 8 137.28 1.9272 28.776 0.4488
    whipping cream 1/4 cup 87.6 0.888 0.6509999999999999 9.273
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    confectioner ' sugar 2 tablespoons - - - -
    chocolate syrup 3 1/2 tablespoons 183.0938 42.7219 1.3781 0.7416
    cherry juice 3 1/2 tablespoons - - - -

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



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