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Spanish Cake (Gateau Viva Espana)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.12
Energy (kCal)80084.0
Carbohydrates (g)20354.52
Total fats (g)69.02
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 160°C. | 2. Butter a cake mold and place the sliced almonds in one layer on the bottom. | 3. Mix powdered almonds with the lemon zest. | 4. Separate the eggs and beat the yolks with the sugar until just white and frothy - add the almond/zest mixture. | 5. Beat the egg whites with the salt until soft peaks form. | 6. Fold egg whites into the almond mixture. | 7. Bake for 35 to 40 minutes. | 8. Let the cake cool slightly before attempting to remove from the mold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 50 g sliced 442.0 0.0 0.0 50.0
    lemon zest 1 - - - -
    almond 170 g ground 442.0 0.0 0.0 50.0
    egg 4 286.0 1.44 25.12 19.02
    sugar 170 powdered 79356.0 20353.08 0.0 0.0
    salt 1 pinch - - - -

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



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