Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
178
Calories
7g
Protein
11g
Fat
14g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 egg yolks
- 1 cup sugar
- 1/2 lb Oregon hazelnuts, ground
- 6 egg whites
- whipped cream
Directions
1
Mix together the egg yolks and sugar.
2
Blend in the hazelnuts.
3
Beat the egg whites separately until stiff; fold in.
4
Line the bottom of a 10-inch spring form pan with waxed paper, and pour batter in.
5
Bake at 325 for 25 to 30 minutes.
6
Spread a thin layer of whipped cream on top of the cake, then create high mounds around outside edge.
Recipe sourced from
fandom