RecipeDB

Cooking in progress....

Lemon Berry Dessert Cup (Postre a La Taza: Limón Y Frutos

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.8753
Energy (kCal)2634.5258
Carbohydrates (g)575.711
Total fats (g)21.0645
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sponge cake: Beat the eggs with the sugar and lemon zest. Fold in the flour then spread over a baking sheet. Bake at 375 degrees F for about 22 minutes. Cool and cut into cubes measuring 1 1/4 x 1 1/4". | 2. Dip: Prepare the syrup by boiling 1/2 cup sugar with 1/2 cup water. Stir in the lemon juice and kirsch and soak the cake in the mixture. | 3. Cream: Grate the lemon rinds. Squeeze the juice from one lemon. Bring the water to the boil. Mix the eggs with the sugar and the cornstarch. Add the lemon rinds, lemon juice and hot water and bring slowly to the boil, stirring all the time. | 4. Strain. | 5. To serve: Place layers of soaked cake, berries and lemon cream in transparent serving bowls. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 4 5.1233 1.6465 0.1943 0.053
    egg 4 286.0 1.44 25.12 19.02
    sugar 1 1/8 1/8 906.7275 226.7955 0.0 0.0
    cornstarch 4 tablespoons 121.92 29.2064 0.0832 0.016
    water 1 0.0 0.0 0.0 0.0
    egg 8 286.0 1.44 25.12 19.02
    flour 3/4 cup 433.71 94.954 7.0508 1.6827
    sugar 3/4 cup 906.7275 226.7955 0.0 0.0
    lemon zest 1 - - - -
    kirsch 3/4 cup - - - -
    syrup 3/4 cup 854.205 213.2506 0.0 0.0
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    raspberry - - - -
    strawberry - - - -
    blackberry - - - -
    gooseberry - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition