Almond Venetian Dessert
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 68.7847 |
| Energy (kCal) | 3166.6267 |
| Carbohydrates (g) | 365.0365 |
| Total fats (g) | 173.3313 |
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Cuisine
European >> Deutschland >> Austrian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Grease the bottoms of three 8-in. square baking dishes. | 2. Line with waxed paper and grease the paper; set aside. | 3. Place almond paste in a large mixing bowl; break up with a fork. | 4. Add the butter, sugar, egg yolks and extract; beat until smooth and fluffy. | 5. Stir in flour and salt. | 6. In another mixing bowl, beat egg whites until soft peaks form. | 7. Stir a fourth of the whites into the dough, then fold in the remaining whites (dough will be stiff). | 8. Divide dough evenly into three portions, about 2/3 cup each. | 9. Tint one portion green and one portion red; leave the remaining portion white. | 10. Spread each portion into a prepared pan. | 11. Bake at 350° for 13-15 minutes or until edges are golden brown. | 12. Immediately invert onto wire racks; remove waxed paper. | 13. Place another wire rack on top and turn over. | 14. Cool completely. | 15. Place green layer on a large piece of plastic wrap. | 16. Spread evenly with 1/3 cup apricot preserves. | 17. Top with white layer and spread with remaining preserves. | 18. Top with red layer. | 19. Bring plastic over layers. | 20. Slide onto a baking sheet and set a cutting board on top to compress layers. | 21. Refrigerate overnight. | 22. In a microwave-safe bowl, melt chocolate. | 23. Remove cutting board and unwrap dessert. | 24. Spread melted chocolate over top; let stand until set. | 25. With a sharp knife, trim edges. | 26. Cut into 2-in. x 5/8-in. bars. | 27. Store in an airtight container. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| almond paste | 1/2 | cup | 519.83 | 54.2644 | 10.215 | 31.4849 | |
| butter | 3/4 | cup | softened | 1026.0 | 47.141999999999996 | 32.058 | 86.4 |
| sugar | 1/2 | cup | 402.99 | 100.79799999999999 | 0.0 | 0.0 | |
| egg | 2 | separated | 143.0 | 0.72 | 12.56 | 9.51 | |
| almond extract | 1/4 | teaspoon | - | - | - | - | |
| purpose flour | 1 | cup | - | - | - | - | |
| salt | 1/8 | teaspoon | - | - | - | - | |
| green food coloring | 5 | drops | - | - | - | - | |
| red food coloring | 4 | drops | - | - | - | - | |
| apricot preserve | 2/3 | cup | 516.2667 | 137.3867 | 1.4933 | 0.4267 | |
| chocolate baking square | 3 | semi-sweet | 558.54 | 24.7254 | 12.4584 | 45.5097 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.