Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 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 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
| Syrup | 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
- 12 eggs, room temperature
- 1 cup sugar
- 1/4 cup water
- 1 tsp. vanilla
- 1 cup CAKE flour
- 1 cup wheat hearts or farina (finer than cream of wheat)
- 3 tsp. baking powder
- 1/2 tsp. cream of tartar
- SYRUP:
- 3 cups sugar
- 4 cups water
- Juice and rind of 1/2 lemon
Directions
Preheat oven 350 F. Separate eggs.
Beat yolks; add sugar and continue beating.
Add water and continue to beat until light lemon colour and creamy. Add vanilla.
Sift flour, farina and baking powder together twice and set aside.
In a large mixing bowl, beat egg whites with cream of tartar until stiff.
Very slowly fold in the egg yolk mixture.
Equally slowly and carefully fold in flour.
Pour into a 10 inch X 15 inch ungreased cake pan (or equivalent) and bake about 30 to 40 minutes, until done.
Category:Macedonian Recipes
Category:Macedonian Desserts