Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Syrup | not in our table | 0 |
| Water | 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
- 5 tablespoons sugar,
- 5 eggs,
- 5 tablespoons fine bread crumbs,
- grated peel from 1 lemon,
- juice from 1/2 lemon,
- whipped cream.
- Syrup:
- 5 oz/150 g sugar,
- 1 cup water,
- 1 tablespoon rum
Directions
Cream the sugar with the yolks, add, mixing continuously, lemon peel and juice, bread crumbs and finally whipped egg whites.
Pour the mixture into savarin molds (little Bundt pans, with hole in the middle).
Bake at medium heat. Then pour a syrup made from sugar, water and rum all over them.
When they are cold, fill the middle hole with whipped cream.
You may garnish with sour cherries or other fruits from preserves, on top of the whipped cream.
Category:Romanian Recipes
Category:Romanian Desserts