Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Zwieback | 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
- =
- 10 x eggs, separated
- 1 3/4 cup sugar (divided use)
- 1/4 cup zwieback crumbs or dry bread crumbs
- 1 tsp grated lemon rind
- 1/4 cup lemon juice
- 1/2 lb blanched almonds, very finely ground
- 3 oz unsweetened chocolate, melted
- 1/2 lb soft butter
- 1/4 cup sliced toasted almonds
- =
Directions
Preheat the oven to 350 degrees F. Beat the egg whites until stiff and gradually beat in one cup of the sugar.
Fold in the crumbs, lemon rind, and lemon juice.
Fold in the ground almonds and divide the mixture among four greased nine inch layer pans, lined on the bottom with parchment paper or unglazed brown paper.
Bake fifteen to twenty minutes, or until layers are faintly browned.
Cool on a rack.
Beat the egg yolks lightly.
Place the yolks and the remaining sugar in the top of a double boiler and cook over hot water until sugar dissolves and mixture thickens.
Do not allow mixture to boil; it will curdle.
Remove from the hot water, beat in the chocolate and gradually beat in the butter.
Refrigerate until mixture is spreading consistency.
Use to fill and frost the layers.
Garnish with the sliced almonds.
Refrigerate until firm.