Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 6 level tablspoons cream of wheat,
- 7 oz/210 g confectioner's sugar,
- 6 eggs,
- 4 oz/110 g walnuts,
- 1 lemon,
- 20 lumps sugar,
- 1 tablespoon milk,
- 4 tablespoons marmelade,
- butter,
- syrup
Directions
Cream the sugar with the yolks, add the grated lemon peel, finely ground walnuts, then, gradually, the cream of wheat, alternating with the whipped egg whites.
Butter the cake pan, pour the mixture in and bake at low heat.
When done, halve crosswise and pour a little syrup (boiled water with sugar) on it.
Fill with marmelade and glaze with the following icing:
Cover 20 lumps of sugar with water and let boil as for sherbets.
Mix the warm syrup, adding the lemon juice and 1 tablespoon milk.
When it turns white, spread on the cake with a moistened knife.
Category:Romanian Recipes
Category:Romanian Desserts