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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set the oven at moderate (180C/350F). | 2. Grease a 6-7 cup fluted ring cake mould with 30g of butter, putting large dabs in the creases of the mould and embedding an almond in each dab. Put in the refrigerator to set while preparing the mixture. | 3. Cream the remaining butter well. Gradually beat in the sugars, beating well between each addition. Add the egg yolks one at a time, and beat until smooth. Stir in the vanilla and almond essences. Sift the flour, baking powder and salt three times and fold into the creamed mixture alternately with the milk. | 4. Whisk the egg whites until stiff, stir a spoonful into the cake mixture and, when incorporated, fold in the remaining whites carefully and lightly using a large metal spoon. | 5. Pour into the prepared tin and bake for about 1 1/2 hours, or until the cake is cooked when tested with a skewer. Allow to stand for about 15 miutes before turning out. | 6. Allow the cake to cool completely before dusting with sifted icing sugar. Cut this rich cake into thin slices to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	200			17100.0	785.7	534.3	1440.0
almond	1/3	cup	blanched	642.3733	0.0	0.0	72.6667
icing sugar	3/4	cup	sifted	-	-	-	-
caster sugar	3/4	cup		-	-	-	-
egg	3		separated	214.5	1.08	18.84	14.265
vanilla essence	3/4	teaspoon		-	-	-	-
almond essence	1/4	teaspoon		-	-	-	-
flour	2 1/4	cups		1301.13	284.8622	21.1522	5.0481
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1	pinch		-	-	-	-
milk	3/4	cup		111.63	8.7474	5.7645	5.9841
icing sugar				-	-	-	-

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