|Eggs||12 , separated|
|Zwieback||6 Ounce, crumbled (1 Box)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Blanched almonds||1 1⁄2 Cup (24 tbs), finely chopped|
|Almond extract||1 Teaspoon|
|Syrup||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Beat egg yolks until light and gradually beat in sugar.
Fold in almonds, zwieback, and almond extract.
Beat egg whites until stiff and fold into egg yolk mixture.
Melt butter until hot and sizzling and fold into cake batter.
Pour batter into a buttered 10x14x2 inch pan and bake in a slow 325 degree oven for 40 to 45 minutes or until cake tests done.
Remove from oven and pour hot syrup over hot cake.
Syrup: Combine 2 1/2 cups sugar, 3 cups water, and lemon juice and cinnamon to taste.
Bring to a boil and boil for 10 to 15 minutes.
Serving size: Complete recipe
Calories 6772 Calories from Fat 3264
% Daily Value*
Total Fat 375 g576.4%
Saturated Fat 143.6 g717.8%
Trans Fat 0 g
Cholesterol 3025.4 mg1008.5%
Sodium 1384.7 mg57.7%
Total Carbohydrates 768 g256.1%
Dietary Fiber 22.6 g90.5%
Sugars 336.8 g
Protein 146 g292.3%
Vitamin A 172.1% Vitamin C
Calcium 92.6% Iron 162.8%
*Based on a 2000 Calorie diet