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Suggest a better descriptionCarol Neuman NYC - my mothers recipe , simply the best pesach cake youve ever tasted!!! Beat egg whites with 1/2 cup sugar until stiff. Set aside. Beat yolks with 1/2 cup sugar. Fold yolks into whites and gently add the rest of the ingredients. Mix gently. (this means that the rest of the ingredients should be folded in carefully by hand with a spatula. Dont rush it or you will lose the "snow" of the egg whites.) Pour into ungreased tube pan for 45 minutes at 350 degrees. Turn upside down to cool. Posted to JEWISH-FOOD digest V97 #083 by cneuman1@juno.com on Mar 12, 1997
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Serving Size: 1 Serving (2950g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5999 | ||
Calories from Fat: 2246 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 249.5g | 333 % | |
Saturated Fat 84.9g | 424 % | |
Monounsaturated Fat 94.4g | ||
Polyunsanturated Fat 31.6g | ||
Cholesterol 9519.7mg | 2929 % | |
Sodium 3182.4mg | 110 % | |
Potassium 3453.7mg | 91 % | |
Total Carbohydrate 682g | 201 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 676.7g | ||
Protein 287.2g | 410 % | |
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: 5999
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