Directions:
- Beat eggs at high speed with an electric mixer 5 minutes or until doubled in volume and lemon colored. Gradually add sugar, beating at medium speed until tripled in volume. Stir in flour and next 5 ingredients just until blended.
- Spoon into a greased or aluminum foil-lined 13- x 9-inch pan. (A light- colored metal pan works best.)
- Bake at 325° for 45 minutes or until golden. (Torte will puff up and then fall.) Run a knife around edge of pan while still warm. Cut into 3-inch squares. Serve with whipped cream.
- Note: We lined the pan with Reynold's Wrap Release Non-Stick Aluminum Foil for easier cleanup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2805.99 Kcal (11748 kJ) | ||
| Calories from fat | 1684.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 187.2g | 288% | |
|---|---|---|---|
| Cholesterol | 377.55mg | 126% | |
| Sodium | 752.36mg | 31% | |
| Potassium | 2972.22mg | 63% | |
| Total Carbs | 279.19g | 93% | |
| Sugars | 210.07g | 840% | |
| Dietary Fiber | 27.26g | 109% | |
| Protein | 40.24g | 80% | |
| Vitamin C | 14.3mg | 24% | |
| Iron | 10.6mg | 59% | |
| Calcium | 922.9mg | 92% | |
| Amount Per 100 g | |||
| Calories | 342.13 Kcal (1432 kJ) | ||
| Calories from fat | 205.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.82g | 288% | |
|---|---|---|---|
| Cholesterol | 46.03mg | 126% | |
| Sodium | 91.73mg | 31% | |
| Potassium | 362.4mg | 63% | |
| Total Carbs | 34.04g | 93% | |
| Sugars | 25.61g | 840% | |
| Dietary Fiber | 3.32g | 109% | |
| Protein | 4.91g | 80% | |
| Vitamin C | 1.7mg | 24% | |
| Iron | 1.3mg | 59% | |
| Calcium | 112.5mg | 92% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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