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Ingredients
- 5 egg yolks
- 1/2 tbsp. water
- Dash of salt
- Pine nuts
- Golden brown raisins
- 1/2 c. granulated sugar
- 3/4 c. water
- 2 (1 inch) sticks cinnamon
- 2 tbsp. rum
Directions
- At high speed, beat the first three ingredients together till they are very thick and mousselike, about 4 to 5 min. Spoon mix into buttered muffin tins, half full. Place muffin tin in water bath and bake for 10 to 15 min, till golden brown on top. Place in bowl and cover with pine nuts, golden brown raisins and the following sauce.
- Bring to boil sugar, water, cinnamon sticks. Boil fast for 5 min. Cold; add in rum. Pour over sponge cakes, chill till serving. Keeps for several days.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 313g | |
| Calories 452 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 163mg | 7% |
| Potassium 3mg | 0% |
| Total Carbs 100.0g | 27% |
| Dietary Fiber 0.0g | 0% |
| Sugars 99.91g | 67% |
| Protein 0.02g | 0% |
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