RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.294
Energy (kCal)	2544.54
Carbohydrates (g)	65.72
Total fats (g)	234.114
Fatty acids, total saturated 20:0 (g)	0.0090
Fatty acids, total saturated 18:3 undifferentiated (g)	0.4632
Fatty acids, total polyunsaturated 17:1 (g)	0.0360
Fatty acids, total trans-monoenoic (g)	0.0780
Fatty acids, total saturated 20:4 undifferentiated (g)	0.5640
Fatty acids, total saturated 4:0 (g)	1.3116
Fatty acids, total trans (g)	0.1140
Riboflavin (mg)	1.5210
Tocopherol, beta (mg)	0.0300
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0210
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	9.2565
Tocopherol, delta (mg)	0.1800
Arginine (g)	2.5548
Proline (g)	1.7880
Fatty acids, total polyunsaturated 18:1 t (g)	0.0690
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1100
Adjusted Protein (g)	0.0000
Cystine (g)	0.8400
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	92.7000
Copper, Cu (mg)	0.2244
Maltose (g)	0.0000
Zinc, Zn (mg)	4.1700
Total lipid (fat) (g)	234.1140
Vitamin K (phylloquinone) (g)	15.5850
Cholesterol (mg)	1259.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1080
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	434.9100
Folate, total (g)	145.8000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0660
Vitamin A, IU (IU)	2835.6000
Energy (kcal)	2544.5400
Fatty acids, total saturated 16:1 undifferentiated (g)	2.7960
Fatty acids, total saturated 14:1 (g)	0.0210
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2048
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	30.6620
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1800
Vitamin C, total ascorbic acid (mg)	0.7200
Lutein + zeaxanthin (g)	1509.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1740
Vitamin B-12, added (g)	0.0000
Valine (g)	2.7480
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	44.4000
Fatty acids, total saturated 16:0 (g)	27.9285
Carbohydrate, by difference (g)	65.7200
Vitamin D (IU)	273.6000
Fructose (g)	0.0000
Fluoride, F (g)	6.9000
Aspartic acid (g)	4.1850
Tyrosine (g)	1.6230
Potassium, K (mg)	530.4000
Fatty acids, total saturated 12:0 (g)	0.4392
Vitamin A, RAE (g)	814.8000
Serine (g)	3.0546
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.1660
Fatty acids, total trans-polyenoic 22:4 (g)	0.0390
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0120
Fatty acids, total saturated 14:0 (g)	4.0470
Histidine (g)	0.9978
Isoleucine (g)	2.1702
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0360
Niacin (mg)	0.2754
Water (g)	485.0900
Fatty acids, total saturated 8:0 (g)	0.3828
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0540
Carotene, beta (g)	72.0000
Sodium, Na (mg)	1408.0000
Iron, Fe (mg)	8.1720
Energy (kJ)	10651.4650
Ash (g)	8.2820
Caffeine (mg)	0.0000
Glycine (g)	1.3512
Fatty acids, total trans-polyenoic (g)	0.0360
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0360
Fatty acids, total saturated 18:2 undifferentiated (g)	33.8556
Fatty acids, total polyunsaturated (g)	35.2428
Vitamin E (alpha-tocopherol) (mg)	68.2980
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.5436
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3624
Vitamin D (D2 + D3) (g)	6.7200
Vitamin D3 (cholecalciferol) (g)	6.7200
Lysine (g)	2.9424
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0690
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.9098
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0240
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1488
Folate, food (g)	145.8000
Fatty acids, total saturated 20:1 (g)	0.0810
Fatty acids, total monounsaturated (g)	136.1721
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.5930
Fatty acids, total polyunsaturated 16:1 t (g)	0.0090
Fatty acids, total polyunsaturated 17:0 (g)	0.0660
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3000
Choline, total (mg)	902.2140
Fatty acids, total polyunsaturated 16:1 c (g)	0.5940
Fatty acids, total saturated (g)	46.9904
Vitamin B-12 (g)	2.9100
Calcium, Ca (mg)	331.4000
Fatty acids, total saturated 10:0 (g)	0.7728
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0300
Alanine (g)	2.2950
Glutamic acid (g)	5.5638
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	808.8000
Leucine (g)	3.5136
Folate, DFE (g)	145.8000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0360
Fiber, total dietary (g)	16.1200
Tryptophan (g)	0.5382
Threonine (g)	1.7856
Fatty acids, total polyunsaturated 18:1 c (g)	10.1640
Manganese, Mn (mg)	0.0852
Protein (g)	50.2940
Cryptoxanthin, beta (g)	27.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	132.8916
Betaine (mg)	0.9000
Phosphorus, P (mg)	667.2000
Tocopherol, gamma (mg)	1.5000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Tip: To grind almonds use a little of the sugar in a processor with the nuts, as this will prevent the nuts from turning to butter. | 2. Cake: | 3. Preheat oven to 350°F. | 4. Grease a 9-inch springform pan. | 5. Combine the flour and the almonds together. | 6. Beat egg yolks until very thick and pale pale yellow. | 7. Gradually add the sugar and beat until mixture forms a ribbon. | 8. Add the nuts and flour. | 9. Beat the egg whites until stiff peaks form. | 10. Fold the beaten stiff whites into the yolk mixture. | 11. Pour into prepared pan. | 12. Bake 45 minutes until just done. | 13. Use a tester at this point. | 14. Cool in pan. | 15. Filling: | 16. Gently warm 3 tbsp of the cream in a small pot. | 17. Sprinkle the gelatin over and let stand until lukewarm but not set. | 18. Whip the remaining cream until soft peaks form. | 19. Add the warm gelatin mixture, and beat until stiff. | 20. Fold in the toasted finely chopped almonds, and Cognac. | 21. Split cooled cake in half. | 22. Spread half the filling over bottom; replace the top layer and cover all with the remaining cream mixture. | 23. Garnish with strawberries and shaved chocolate and extra whipped cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
almond	3/4	cup	chopped toasted	1445.34	0.0	0.0	163.5
purpose flour	2/3	cup	sifted	-	-	-	-
egg	6		separated	429.0	2.16	37.68	28.53
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
gelatin	1	envelope	unflavored	-	-	-	-
almond	1	cup	chopped toasted	1445.34	0.0	0.0	163.5
cognac	2	tablespoons		-	-	-	-
strawberry				-	-	-	-
cream			whipped	-	-	-	-
chocolate				-	-	-	-

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

Cooking in progress....

Almond Dream Cake ... Mandeldron