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Cream Torte Recipe
|Zwieback||6 Ounce, ground (1 Box)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||5 Cup (80 tbs)|
|Egg whites||6 , stiffly beaten|
Serving size: Complete recipe
Calories 3388 Calories from Fat 1540
% Daily Value*
Total Fat 173 g266.5%
Saturated Fat 87.5 g437.4%
Trans Fat 0 g
Cholesterol 1465.4 mg
Sodium 1265.3 mg52.7%
Total Carbohydrates 392 g130.8%
Dietary Fiber 2.9 g11.5%
Sugars 257.8 g
Protein 92 g183.7%
Vitamin A 105.5% Vitamin C 0.32%
Calcium 148.5% Iron 61.5%
*Based on a 2000 Calorie diet
Reserve 1 cup of this crumb mixture and press remaining crumbs onto bottom and sides of a 9X11X2 inch cake pan.
Heat 4 cups of the milk.
In a saucepan combine cornstarch, sugar, egg yolks, salt, and the remaining cup of milk.
Gradually stir in hot milk.
Cook over low heat, stirring constantly, for about 8 minutes or until custard thickens.
Pour custard mixture into prepared pan.
Spread beaten egg whites evenly over the custard, sprinkle with reserved crumb mixture, and bake in a 350 degree over for 40 to 45 minutes.
Cool and cut into squares.