Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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
- one-half pound of almonds grated
- one cup of sugar
- two teaspoons of flour
- one-half teaspoon of baking powder
- one cup of chopped walnuts
- two cups confectioner's sugar
- four tablespoons of cream stirred until smooth
- eight eggs separated
- one lemon
- two heaping tablespoons of bread crumbs
- two layers
- one glass of raspberry jelly
- two table- spoons of rum
Directions
RUM TORTE — Eight eggs separated, one-half pound of almonds grated, one cup of sugar, juice and rind of one lemon, two heaping tablespoons of bread crumbs, two teaspoons of flour, one-half teaspoon of baking powder. Beat the yolks with the sugar until light. Add the almonds, bread crumbs and lemon. Then fold in lightly the beaten whites and the flour and baking powder mixed. Bake in spring form for one hour in moderate oven. Allow the cake to cool, then cut crosswise through the center into two layers and put in a filling of one glass of raspberry jelly and one cup of chopped walnuts. Frost with the following mixture : Two cups confectioner's sugar, two table- spoons of rum and four tablespoons of cream stirred until smooth. Spread over top and sides.