Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 2¼ cups cake flour
- 3½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- ½ cup vegetable shortening
- 1½ cups sugar
- 4 egg whites
- ¼ cup apple jelly
- 1 (½ pint) package fresh raspberries
- 3 (3½-ounce) packages Bahlsen Waffeletten au Lait (you can substitute Pepperidge Farms Milano or Pirouette cookies)
- 2 tablespoons chopped pistachios
- assorted decorative German candies
- cooking spray
- =
Directions
Preheat oven to 350°F.
In a large bowl, sift together flour, baking powder and salt and set aside.
In another bowl, combine milk and vanilla extract and set aside.
In a large mixing bowl, cream shortening and sugar until light and fluffy.
Take turns stirring some of the flour mixture, then some of the milk mixture into the shortening and sugar mixture, in 2-3 batches.
Turn mixer to medium speed and beat for 2 minutes, until batter is smooth.
Beat egg whites until stiff peaks form, then fold into batter in two batches until no streaks remain.
Pour batter into a greased and floured 9-inch, deep round cake pan and bake for 35-40 minutes, or until a wooden pick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack.