Try this Apricot Torte recipe, or contribute your own.
Suggest a better descriptionRoll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square pan, reserving 1/2 cup for top. Cream butter & sugar, add well beaten egg yolks & mix well. Fold in stiffly beaten egg whites. Pour over crumbs. Spread apricots on top. Cover with cream & sprinkle with remaining crumbs. Refrigerate at least 12 hours. Cut in squares to serve. MRS JOHN T. (HARRIET) EVANS From the
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 392 | ||
Calories from Fat: 259 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 14.1g | 70 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 315.4mg | 97 % | |
Sodium 261.7mg | 9 % | |
Potassium 128.8mg | 3 % | |
Total Carbohydrate 24.8g | 7 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 24.2g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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