Mix all dry ingredients except sugar together. In mixing bowl, beat egg yolks until light in color, incorporating the sugar. Alternate dry ingredients with water and vanilla until it is all mixed in. Set aside. Whip egg whites until stiff peaks form and mix half of it into egg yolk mixture. Then carefully fold in the remaining half until completely incorporated. Bake at 350 degrees until golden brown and a knife inserted in center comes out clean. Compote: In sauce pan, mix sugar, water, pansies, cinnamon stick, clove and allspice. Bring to boil. Reduce heat and cook until syrup-like. Strain into mixing bowl and mix with fresh fruit. Serve over Flower Petal and Pistachio Sponge Cake. This recipe yields ?? servings. Source: "CHEF DU JOUR - (Show # DJ-9184) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-21-1999 by Joe Comiskey - firstname.lastname@example.org" Recipe by: Chef Razz Kamnitzer
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|Serving Size: 1 Serving (4113g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1397 (15%)|
|Amt Per Serving||% DV|
|Total Fat 155.2g||207 %|
|Saturated Fat 47.3g||236 %|
|Monounsaturated Fat 57.8g|
|Polyunsanturated Fat 23.2g|
|Cholesterol 6345mg||1952 %|
|Sodium 2493.3mg||86 %|
|Potassium 3305.5mg||87 %|
|Total Carbohydrate 1769.6g||520 %|
|Dietary Fiber 35.3g||141 %|
|Sugars, other 1734.3g|
|Protein 219.4g||313 %|
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Calories per serving: 9133
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