Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Almond | 1 almond (1.2g) | 7 |
| Bean | 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
- 3 ounces almonds
- 2 tablespoons sugar
- 2 tablespoons jamaica rum
- 2 beans bitter ahiionds
- 3 eggs beaten separately
- 1 egg
- 2 remaining eggs
- 25 min- utes
Directions
3 ounces almonds, 2 beans bitter ahiionds, 2 tablespoons sugar, 3 eggs beaten separately, ^- cup flour, 2 tablespoons Jamaica rum.
Pound the almonds to a paste with the white of 1 egg. Mix with it the rum and sugar, then one at a time the yolks of the eggs beating hard. Add gently the sifted fiour and the stiffly beaten whites of the 2 remaining eggs. Butter a dome shaped mould ; pour in the batter, and bake in a moderate oven 25 min- utes. _ Take out, let cool, turn out of the mould and cut crosswise into half-inch slices. Spread a good custard hlling over each slice, and replace the slices as they were originally. Put the cake on a dish, decorate with whipped cream, and serve with a claret Sahayon sauce in a separate bowl.
A very acceptable dessert can be made without the whipped cream and with a simpler sauce.