Orange Blossom Cake
|Milk||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Orange juice||3⁄4 Cup (12 tbs)|
|Grated orange rind||1 Teaspoon|
|Heavy cream||1 Pint, whipped|
|Lady fingers||1 1⁄2 Dozen|
Pour milk into double boiler; place over low heat until heated through.
Combine cornstarch, sugar and egg yolks; mix well.
Stir hot milk into yolk mixture; return to double boiler.
Cook, stirring frequently, until thickened; cool.
Soften gelatin in 1/4 cup cold water; add to orange juice and rind.
Combine gelatin mixture and milk mixture; blend thoroughly.
Refrigerate until thickened.
Fold whipped cream into gelatin mixture.
Split ladyfingers; cut 3/4 inch from end of each half.
Stand ladyfingers around edge of springform pan; line pan with cut pieces.
Pour whipped cream mixture into pan; refrigerate overnight.
Serving size: Complete recipe
Calories 3204 Calories from Fat 1842
% Daily Value*
Total Fat 209 g321.3%
Saturated Fat 124.8 g624.2%
Trans Fat 0 g
Cholesterol 1443.2 mg481.1%
Sodium 471.3 mg19.6%
Total Carbohydrates 289 g96.2%
Dietary Fiber 7.9 g31.5%
Sugars 242.6 g
Protein 65 g130.6%
Vitamin A 191.5% Vitamin C 246.3%
Calcium 112.1% Iron 24.8%
*Based on a 2000 Calorie diet