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Elena Zelayeta's Postre De Mamon Recipe
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|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|
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 mg
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
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.
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.