Hungarian Cream Cake
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||3 Teaspoon|
|Almond extract||1 1⁄2 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Heavy cream||2 Cup (32 tbs)|
|Strawberry cream filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1. Grease three eight-inch or two nine-inch layer cake pans. Line with waxed paper and grease the paper. Preheat oven to moderate (350° F.).
2. Sift together three times the flour, baking powder and salt.
3. Beat the eggs with a rotary beater until light and foamy. Add the almond and vanilla extracts. Add the sugar gradually, beating well after each addition. Add the dry ingredients alternately with the cream, beating until just smooth after each addition.
4. Pour the batter into the prepared pans and bake until the cake starts to shrink from the sides of the pan, about forty-five minutes. Turn out on cake racks, remove the paper, turn right side up and cool. Fill and frost with strawberry cream or other desired filling.
Serving size: Complete recipe
Calories 5244 Calories from Fat 2282
% Daily Value*
Total Fat 260 g399.6%
Saturated Fat 155.7 g778.4%
Trans Fat 0 g
Cholesterol 1492.1 mg497.4%
Sodium 4443.2 mg185.1%
Total Carbohydrates 661 g220.3%
Dietary Fiber 6.4 g25.6%
Sugars 352.6 g
Protein 75 g151%
Vitamin A 187.7% Vitamin C 4.8%
Calcium 171.4% Iron 178.3%
*Based on a 2000 Calorie diet