Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 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 |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Quince | not in our table | 0 |
| Fruit | 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
- 14 oz/400 g quince paste (obtained from approx. 20 oz/600 g quinces),
- 14 oz/400 g confectioner's sugar,
- 10 whipped egg whites,
- 3-4 tablespoons quince marmelade,
- oil,
- fruits from preserves
Directions
Boil and sieve the quinces.
When the quince paste is cold, mix with 14 oz/400 g sugar, added gradually, by tablespoons.
Add the whipped egg whites and mix gently.
Divide the mixture into 4 equal parts.
Bake each part individually, for 5-10 minutes each, in the baking pan that was covered with oiled paper.
As they are done, immediately moisten the paper with water and remove it.
Let all sheets cool off then spread quince marmelade on each of them.
Garnish the cake with fruits from preserves.
Category:Romanian Recipes
Category:Romanian Desserts