Combine walnuts, bread crumbs, salt, mace and cloves. Mix, set aside. Preheat oven to 300F. Beat egg yolks w/ sugar, lemon juice and peel 3 min. at medium speed of electric mixer. Blend into nut mixture. Beat egg whites in small deep bowl until rounded peaks are formed. Fold into batter. Butter bottom of a 9x5x3-inch loaf pan, preferably glass. Line bottom with wax paper cut to fit exactly. Butter the wax paper. Pour in batter, bake 60-65 min. Let cool 2 min. before removing from pan. Wrap in wax paper, let sit overnight. Next day, slice cake in 4 horizontal layers. Fill between layers, cover top w/ Creme Chantilly made by whipping cream & powdered sugar. To serve, cut in 1/2-inch thick slices. Be sure bowl,beaters,& cream are chilled for whipping. CHE MONTROSE, HOUSTON; WINE: MOET ET CHANDON WHITE STAR CHAMPAGNE From the
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1128 (57%)|
|Amt Per Serving||% DV|
|Total Fat 125.3g||167 %|
|Saturated Fat 47g||235 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 44.6g|
|Cholesterol 244.5mg||75 %|
|Sodium 344.7mg||12 %|
|Potassium 607.3mg||16 %|
|Total Carbohydrate 208.7g||61 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 200.9g|
|Protein 22.1g||32 %|
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Calories per serving: 1976
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