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Torte Style Cider Pudding Recipe
|Sugar||1 1⁄2 Cup (24 tbs)|
|Grated lemon peel||2 Teaspoon|
|Toasted breadcrumbs||4 Cup (64 tbs)|
|Ground cinnamon||1 Teaspoon|
|Chopped toasted almonds||1 Cup (16 tbs)|
|Sweet apple cider||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2867 Calories from Fat 819
% Daily Value*
Total Fat 89 g136.7%
Saturated Fat 13.8 g69.1%
Trans Fat 0 g
Cholesterol 1295.6 mg
Sodium 1342 mg55.9%
Total Carbohydrates 466 g155.2%
Dietary Fiber 22.9 g91.7%
Sugars 357.8 g
Protein 78 g155.2%
Vitamin A 30.7% Vitamin C 21.8%
Calcium 91.7% Iron 64.6%
*Based on a 2000 Calorie diet
Combine the bread crumbs, cinnamon, and almonds; fold into the egg yolk mixture.
Beat egg whites until stiff, not dry, peaks are formed.
Gently fold into bread crumb mixture.
Turn into a well-greased 9-inch tubed pan.
Bake at 350 F about 1 hour, or until a cake tester inserted in center comes out clean and top is golden brown.
Loosen from sides of pan and then unmold immediately onto a warm serving plate.
Heat the cider and pour slowly over the pudding, using just enough to saturate it thoroughly.