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Toasted Pound Cake With Mascarpone and Amaretto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.68
Energy (kCal)1062.58
Carbohydrates (g)154.56
Total fats (g)54.98
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees F. | 2. Place the pound cake slices on a large heavy baking sheet and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden. | 3. Stir the apricot preserves and amaretto in a small bowl to blend. | 4. Place 1 cake slice atop each of 6 plates. Spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poundcake 1 sliced cut - - - -
    apricot preserve 3/4 cup 580.8 154.56 1.68 0.48
    almond liqueur 3 tablespoons flavored - - - -
    mascarpone cheese 2/3 cup - - - -
    almond 1/4 cup sliced toasted 481.78 0.0 0.0 54.5

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



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