Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Tea | 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
- 1/2 cup sugar 1 1/2 cup chopped blanched almonds 1 teaspn
- 1 1/2 cup chopped blanched almonds 1 teaspn
- 1/2 cup thick sour cream 1/2 cup sugar 1 1/2 cup chopped blanched almonds 1 teas
- 1 teaspn
Directions
Before I gave up cake I used to think this filling had no equal:
½ cup thick sour cream ½ cup sugar 1½ cup chopped blanched almonds 1 teaspn. vanilla
Whip cream (ice-cold), sugar and vanilla together until just thick, taking care not to whip too long as sour cream turns to butter more easily than sweet; add the almonds, spread quickly between layers of cake and roughly on top. The nuts may be sprinkled over the layers of cream instead of being mixed with it. The white of an egg beaten stiff with part of the sugar is sometimes added to the whipped cream. Shellbark, English walnut or rolled butternut meats may be substituted for almonds.