Filbert Form Cake
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|Whole filberts||1⁄3 Cup (5.33 tbs), toasted|
|Butter/Margarine||1 Cup (16 tbs)|
|Grated lemon peel||2 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Chopped filberts||1 Cup (16 tbs), toasted|
|Semi sweet chocolate pieces||1⁄3 Cup (5.33 tbs)|
Generously grease a 3-quart fancy tubed or turk's-head mold; coat with graham cracker crumbs and arrange the whole filberts on bottom of mold.
Cream butter with lemon peel and extract.
Add cups of the sugar gradually, creaming thoroughly.
Add egg yolks gradually, beating thoroughly.
Beat until light and fluffy.
Sift flour, baking powder, and salt together.
Add alternately with milk to creamed mixture, blending well.
Beat egg whites until frothy.
Add remaining 1/2 cup sugar gradually, beating until stiff peaks are formed.
Fold into batter until well blended.
Spoon one third of batter into prepared mold; sprinkle with half of a mixture of chopped filberts and chocolate pieces.
Repeat layering, ending with the batter.
Bake at 350Â°F 50 to 55 minutes, or until cake tests done.
Cake will be well browned on top.
Remove to wire rack; cool in pan 15 minutes.
Gently loosen cake around tube and sides of pan; invert on cake plate.
When cake is cool, sift confectioners' sugar overtop.
Serving size: Complete recipe
Calories 5584 Calories from Fat 2852
% Daily Value*
Total Fat 325 g499.9%
Saturated Fat 138 g690.2%
Trans Fat 0 g
Cholesterol 1603.3 mg534.4%
Sodium 2336.8 mg97.4%
Total Carbohydrates 625 g208.3%
Dietary Fiber 20.9 g83.5%
Sugars 435.9 g
Protein 81 g162.1%
Vitamin A 140.5% Vitamin C 26.3%
Calcium 132.5% Iron 93.6%
*Based on a 2000 Calorie diet