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Add a photoServings: 12
Ingredients
- 1 c. oatmeal
- 8 x egg whites
- 1 dsh salt
- 2 c. granulated sugar
- 2 Tbsp. cornstarch
- 2 tsp red wine vinegar
- 1/4 c. minced mixed dry fruit and nuts
- Â Â (almonds and/or possibly hazelnuts)
- Â Â Powdered sugar for garnish
- 1 c. whipping cream
- 1 c. raspberries fresh or possibly frzn
Directions
- Toast oatmeal by spreading in thin layer on baking sheet and baking at 350 degrees about 10 min. Set aside. Beat egg whites and dash salt with electric mixer till very stiff and dry, then gradually beat in sugar, a little at a time. Add in cornstarch and vinegar, continuing to beat.
- Process oatmeal, dry fruit and nuts together in food processor to medium-fine grind. Fold into egg-white mix. Spoon mix into (9-inch) springform pan which has been lined with lightly greased wax paper. Spread smooth and bake at 350 degrees in lower part of oven till light brown and crisp on the top, 30 to 40 min. Remove from oven and cold.
- Gently remove cake from pan and place on serving dish. Dust cake with powdered sugar. Whip cream; fold raspberries into whipped cream. To serve, offer dollop of raspberries and cream with each slice.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 67g | |
| Recipe makes 12 servings | |
| Calories 203 | |
| Calories from Fat 37 | 18% |
| Total Fat 4.21g | 5% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 18mg | 1% |
| Potassium 52mg | 1% |
| Total Carbs 41.34g | 11% |
| Dietary Fiber 1.4g | 5% |
| Sugars 34.37g | 23% |
| Protein 1.25g | 2% |
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