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Linzer Schnitten (Linzer Cake)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1930.02
Energy (kCal)197665.22
Carbohydrates (g)45561.4016
Total fats (g)556.345
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes. | 2. Mix jam with rum. | 3. Butter a cake pan and split dough in halves. | 4. Use rolling pin to flatten dough. | 5. Cover cake pan with one half of dough and coat with jam-rum mixture. | 6. Cut other half of dough in half inch wide stripes and arrange "lattice-like" on the jam rum mixture. | 7. Bake at 175°C until golden brown (45minutes). | 8. Sprinkle with powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flour 200 115656.0 25321.08 1880.2 448.72
    butter 200 g 1140.0 52.38 35.62 96.0
    sugar 100 80598.0 20159.6 0.0 0.0
    hazelnut 100 g ground 133.0 20.0 0.0 6.67
    breadcrumb 40 g 35.6 0.0 7.92 0.2
    cinnamon 1 teaspoon - - - -
    egg 1 71.5 0.36 6.28 4.755
    redcurrant jam 60 g 35.6 0.0 7.92 0.2
    rum 1 tablespoon - - - -
    sugar 1 tablespoon powdered 31.12 7.9816 0.0 0.0

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



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