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Italian Easter Cake “ Pastiera Napoletana”

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9219.64
Energy (kCal)278656.0
Carbohydrates (g)41375.355
Total fats (g)8812.48
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For Pasta Frolla. | 2. Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours. | 3. For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange. | 4. Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180°C Dish out with powdered sugar. | 5. We prepare this plate gifting to friends with this basket. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 180 15390.0 707.13 480.87 1296.0
    flour 200 115656.0 25321.08 1880.2 448.72
    sugar 70 powdered 32676.0 8380.68 0.0 0.0
    white almond extract 50 g 44.5 0.0 9.9 0.25
    egg 50 3575.0 18.0 314.0 237.75
    salt 1 pinch - - - -
    netural vanilla powder 1/2 g 44.5 0.0 9.9 0.25
    ricotta cheese 200 86304.0 1507.84 5584.96 6438.08
    sugar 100 powdered 32676.0 8380.68 0.0 0.0
    egg 200 3575.0 18.0 314.0 237.75
    corn 200 24940.0 5423.0 948.3 391.5
    orange 150 g candied 70.5 17.625 1.41 0.18
    cinnamon - - - -
    orange flower water 44.5 0.0 9.9 0.25
    vanilla essence 44.5 0.0 9.9 0.25

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



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