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Cream Cake Palermo

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.1268
Energy (kCal)3261.3966
Carbohydrates (g)138.691
Total fats (g)255.245
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 7 ingredients and blend very well. | 2. Cover cheese mixture and chill for 1 hour. | 3. Cut sponge cake into 3 layers; brush surface of bottom and middle layers evenly with rum. | 4. Spread chilled filling 1/2-inch thick between layers. | 5. Refrigerate cake for 1 hour. | 6. Prepare frosting; beat egg white until frothy. | 7. Add sugar gradually and blend in almond flavoring and lemon juice. | 8. Beat until smooth and creamy. | 9. Spread frosting over top and sides of cake and decorate frosted cake with candied fruits and flowers. | 10. Store in refrigerator and refrigerate any leftovers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 2 lbs 1578.5033 27.5784 102.1491 117.7527
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    orange juice 1 tablespoon 6.975 1.6119999999999999 0.1085 0.031
    chocolate square 1/2 ounce unsweetened chopped 93.09 4.1209 2.0764 7.585
    almond 1/2 cup chopped toasted 963.56 0.0 0.0 109.0
    glace fruit 1/2 cup chopped - - - -
    sponge cake 1 - - - -
    rum 1/4 cup - - - -
    egg white 1 17.16 0.2409 3.597 0.0561
    confectioner ' sugar 1 1/2 cups - - - -
    almond extract 1 teaspoon - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    fruit candied - - - -

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



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