Egg Cake

This International dessert features Grams | 51/2 ounces | 2/3 cup cold, Grams | 41/4 ounces | 1/2 cup castor, FI nely grated lemon rind, Small egg yolks, lightly beaten. It delivers bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cuisine: Global

Courses: Desserts

Difficulty: Beginner

Servings: 3

Calories: 129.2

Dietary: Gluten-free, Vegetarian

Description

This International dessert features Grams | 51/2 ounces | 2/3 cup cold, Grams | 41/4 ounces | 1/2 cup castor, FI nely grated lemon rind, Small egg yolks, lightly beaten. It delivers bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

150 Grams | 51/2 ounces | 2/3 cup cold
120 Grams | 41/4 ounces | 1/2 cup castor
1 teaspoon FI nely grated lemon rind
2 Small egg yolks, lightly beaten

Directions

1
butter, cut into small pieces Almond Topping* or Glac&# 195;Â© Icing**

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 129.2kcal

% Daily Value *
Total Fat 10.6g17%
Saturated Fat 3.0g15%
Cholesterol 432.0mg144%
Sodium 22.8mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.0g0%
Sugars 1.5g
Protein 6.4g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 414, 512, beaten, cake, castor, cold, cup, dessert, egg, grams, grated, international, lemon, lightly, nely, ounces, rind, small, title, vegetarian

Read it online: https://www.chefs-mate.com/recipe/egg-cake-22/