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Mazarin Cake I

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.7544
Energy (kCal)2000.521
Carbohydrates (g)148.196
Total fats (g)139.1034
  • Cuisine

    European >> Scandinavian >> Swedish

  • Dietary Style

  • Preparation Time

    Cooking Time - 60 minutes, Preparation Time - 30 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Short dough: Cream butter and sugar, beat in salt then egg yolks, one at a time. Work flour in, wrap and chill 30 minutes. | 2. To make filling: Cream butter and beat in almond paste gradually. Add eggs, then beat until very smooth. Stir in lemon zest and flour. | 3. Preheat oven to 325 degrees F (165 degrees C). Butter the top and sides of an 8 inch springform pan. | 4. Roll chilled dough into a circle 11 or 12 inches in diameter. Press the pastry into the bottom and up the sides of the pan without stretching the dough. Trim any excess extending above top of pan. Pour filling into dough and spread evenly. | 5. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Cool 15 minutes in pan then remove sides of pan. Cool to room temperature and sprinkle with confectioners sugar before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup unsalted 684.0 31.428 21.372 57.6
    white sugar 1 1/2 teaspoons 24.381 6.2987 0.0 0.0
    salt 1/4 teaspoon - - - -
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    purpose flour 1 1/3 cups - - - -
    butter 1/2 cup unsalted 684.0 31.428 21.372 57.6
    almond paste 1 cup 1039.66 108.5287 20.43 62.9698
    egg 2 beaten 143.0 0.72 12.56 9.51
    lemon zest 1 teaspoon - - - -
    purpose flour 2 teaspoons - - - -

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



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