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Raisin Apricot Quarkcake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)84.9939
Energy (kCal)3516.2196
Carbohydrates (g)511.5718
Total fats (g)132.2778
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water | 2. stir in buttermilk and rennet | 3. Cover and allow to stand overnight (5 to 10 hours) in a warm place | 4. Drain liquid (called whey) from the curds | 5. Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible | 6. Chill well | 7. Soak raisins in white wine for 30 minutes | 8. Beat egg yolks, butter and sugar together until smooth | 9. Add cheese, flour, and sour cream | 10. Drain raisins and stir into cheese mixture | 11. In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks | 12. Fold cheese mixture into egg whites | 13. Line a springform pan with phyllo, brushing layers with melted butter; trim edges | 14. Spoon filling into pastry | 15. Top with apricot slices | 16. Bake at 350 degrees for 1 1/4 hours | 17. Let cool before serving | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2 quarts - - - -
    nonfat milk powder 3 cups - - - -
    buttermilk 1/2 cup - - - -
    rennin 1/4 tablets - - - -
    raisin 1/3 cup 166.1 43.736000000000004 1.8645 0.253
    white wine 1/4 cup - - - -
    egg 3 separated 214.5 1.08 18.84 14.265
    butter 6 tablespoons 513.0 23.570999999999998 16.029 43.2
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    flour 3 tablespoons 108.4275 23.7385 1.7627 0.4207
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    cream tartar 1/4 teaspoon 1.935 0.4612 0.0 0.0
    salt 1 pinch - - - -
    apricot 4 sliced 297.6 68.944 8.68 2.418
    phyllo dough 1 lb 1356.2671 238.5941 32.2057 27.2161
    butter 1/4 cup melted 513.0 23.570999999999998 16.029 43.2

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



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