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|
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 mix- ture; return to double boiler.
Cook, stirring fre- quently, until thickened; cool.
Soften gelatin in 1/4 cup cold water; add to orange juice and rind.
Com- bine gelatin mixture and milk mixture; blend thor- oughly.
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 3138 Calories from Fat 1840
% Daily Value*
Total Fat 209 g321%
Saturated Fat 124.8 g623.9%
Trans Fat 0 g
Cholesterol 1443.2 mg481.1%
Sodium 454.2 mg18.9%
Total Carbohydrates 274 g91.2%
Dietary Fiber 1 g4.1%
Sugars 240.1 g
Protein 61 g122%
Vitamin A 175.5% Vitamin C 171.1%
Calcium 94.7% Iron 15.3%
*Based on a 2000 Calorie diet