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Zuger Kirschtorte, Swiss Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.9808
Energy (kCal)1590.025
Carbohydrates (g)212.442
Total fats (g)64.0649
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. Make the syrup by simmering the water and sugar just until sugar is dissolved. | 3. Remove from heat and stir in the kirsch, set aside. | 4. Butter a 9 inch springform pan with parchment paper. | 5. Combine eggs and yolks in bowl; mix at high speed; add sugar at low stream until thick and light. | 6. Sift flour and cornstarch. | 7. Using spatula fold into egg mixture. | 8. Add butter to 1 cup of batter. | 9. Fold in remaining batter. | 10. Pour into prepared pan. | 11. Rap pan at once to break up bubbles. | 12. Bake 25 minutes or until golden brown and cake springs back up with touch. | 13. Cool in pan for 5 10 minutes then unmold onto a square of parchment paper sprinkled with sugar. | 14. Brush the syrup gently over the entire cake and when cooled dust with confectioners sugar. | ---------------------------------------------------------------------------
    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
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    purpose flour 1/2 cup - - - -
    cornstarch 1/3 cup 162.56 38.9419 0.1109 0.0213
    butter 5 tablespoons 427.5 19.6425 13.3575 36.0
    water 2 tablespoons 0.0 0.0 0.0 0.0
    caster sugar 2 tablespoons - - - -
    kirsch 4 tablespoons - - - -

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



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