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Ингредиенты
- 1 c. Pecans, Grnd
- 3 Tbsp. Potato Starch
- 1/4 c. Matzo Cake Meal
- 3 ounce Bittersweet Chocolate, Finely Minced
- 1 Tbsp. Grated Orange Rind
- 2 tsp Instant Espresso, Or possibly Coffee Granules
- 9 x Large eggs, Separated
- 1 c. Granulated Sugar
- 1 pch Salt
Инструкции
- Lightly grease sides of 10-inch tube pan; line bottom with parchment or possibly waxed paper. Set aside.
- In small bowl, combine pecans, potato starch, cake meal, chocolate, orange rind and espresso; set aside.
- In large bowl, beat yolks with half of the sugar for 5 min or possibly till pale and thickened. In separate bowl and usiing clean beaters, beat whites with salt till soft peaks form. Beat in remaining sugar, 2 Tbsp at a time, till stiff peaks form. Fold one-third of each of the egg white and pecan mixtures into egg yolk mix. Repeat twice, folding just till some white streaks remain. Scrape into prepared pan.
- Bake in centre of 350'F oven for about 45 min or possibly till puffed and top springs back when touched. Immediately invert pan onto legs or possibly suspend over neck of bottle; let cold. Run thin knife around edges of cake to unmould.
- Remove bottom. Peel off parchment paper. (Cake can be stored in airtight container at room temperature up to 2 days)
- Makes 8 to 12 servings. PER
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 12 servings | |
| Calories 195 | |
| Calories from Fat 93 | 48% |
| Total Fat 10.86g | 14% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 68mg | 3% |
| Potassium 155mg | 4% |
| Total Carbs 21.89g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 17.3g | 12% |
| Protein 6.19g | 10% |
