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Elena Zelayeta's Postre De Mamon

Ingredients
  Water 1 1⁄2 Cup (24 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Butter 2 Tablespoon
  Eggs 4 , separated
  Brandy 1⁄4 Cup (4 tbs)
  Pound cake slices 8
  Monterey jack cheese/Mozzarella 1⁄2 Pound, sliced
  Ground cinnamon 1 Tablespoon
Directions

Have all ingredients at room temperature.
Boil sugar and water for 3 minutes; add butter; stir until melted.
Beat egg whites stiff; then beat yolks well.
Add sugar syrup to yolks, stirring constantly.
Add brandy.
Fold in egg whites.
Put 4 slices of poundcake in shallow 2-quart baking dish.
Cover cake with half of cheese.
Bathe with half of syrup mixture.
Top with remaining cake and cheese.
Spoon remaining syrup over top.
Bake in preheated slow oven (325°F.) for 30 minutes, or until set.
Sprinkle with cinnamon and serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Beverage
Method: 
Baked
Dish: 
Pudding
Drink: 
Brandy
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 912 Calories from Fat 365

% Daily Value*

Total Fat 43 g66.3%

Saturated Fat 16.4 g82.1%

Trans Fat 0 g

Cholesterol 367.6 mg122.5%

Sodium 661.2 mg27.6%

Total Carbohydrates 104 g34.6%

Dietary Fiber 4 g16%

Sugars 80.9 g

Protein 25 g49.1%

Vitamin A 24.8% Vitamin C 0.24%

Calcium 54.7% Iron 22.7%

*Based on a 2000 Calorie diet

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Elena Zelayeta's Postre De Mamon Recipe