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Suggest a better descriptionSource: From my mother with love & more By Tommy Lapid Cook book. You will need 2x- 22/20cm spring cake pan to bake thin layers of cakes, or you can cut 20 cm rounds of paper wax and change it every time, Brush and flour cakes pan,every time you bake new layers of the cake. Sift flour,whipped whites and add slowly the sugar, add by hand with the whisker one by one the egg yolks, Add very gently the flour, Be careful not to break the whites. Preheat oven to 375 F. Devide the dough to 6 portions, Spread in thin layers each time. Bake (if you can all the 6x together on a baking sheet with the mark papers) for 8 - 12 minutes. Take out the baked layers and put carefully on a rack to cool. the nicest layer put a side to be cover with the Caramel Glaze. The fillings:
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Serving Size: 1 Serving (2303g) | ||
Recipe Makes: 1 | ||
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Calories: 6376 | ||
Calories from Fat: 2716 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 301.8g | 402 % | |
Saturated Fat 146.4g | 732 % | |
Monounsaturated Fat 94.9g | ||
Polyunsanturated Fat 26.3g | ||
Cholesterol 6237.4mg | 1919 % | |
Sodium 2671.7mg | 92 % | |
Potassium 2645.9mg | 70 % | |
Total Carbohydrate 741.1g | 218 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 731g | ||
Protein 193.4g | 276 % | |
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: 6376
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