Cardamom Lee's Cake

Cardamom Lee's Cake is a side dish that serves 12. For 60 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 2g of protein, 21g of fat, and a total of 232 calories. 17 people found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 4 hours. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Head to the store and pick up butter, whole milk, sugar, and a few other things to make it today. It is brought to you by Serious Eats. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is very bad (but still fixable). Similar recipes include Lee Lee's Famous Barbecue Sauce for Ribs with Preserves, Sara Lee Pound Cake, and Sara Lee Crumb Cake - Copycat.

Servings: 12

 

Ingredients:

80 butter biscuit cookies (4 200-gram packages of tea biscuits; recommended: Leibniz)

1/2 cup Dutch-processed cocoa powder

2 cups heavy cream, cold

1/2 teaspoon kosher salt

3/4 cup red wine

1/4 to 1/2 teaspoon cardamom seeds, finely ground (pod shells removed), to taste

1/4 cup sugar

3/4 cup whole milk

Equipment:

hand mixer

whisk

bowl

offset spatula

cake form

plastic wrap

Cooking instruction summary:

Procedures 1 In a large bowl, combine cream, cocoa powder, sugar, cardamom seeds, and salt. With an electric mixer or whisk, whip until cream forms stiff peaks. 2 In a pie plate or wide, shallow dish, combine milk and wine. Briefly dip biscuits in milk-wine mixture, about 5 seconds, then arrange in a single layer in a 9 by 13 cake pan (about 18 cookies per layer). Using an offset spatula, spread 1/4 of whipped cream in a thin, even layer across biscuits, taking care not to tear layer. 3 Repeat with three more layers of biscuits and whipped cream, cover with plastic wrap, and refrigerate for four hours (or up to overnight). Serve chilled.

 

Step by step:


1. In a large bowl, combine cream, cocoa powder, sugar, cardamom seeds, and salt. With an electric mixer or whisk, whip until cream forms stiff peaks.

2. In a pie plate or wide, shallow dish, combine milk and wine. Briefly dip biscuits in milk-wine mixture, about 5 seconds, then arrange in a single layer in a 9 by 13 cake pan (about 18 cookies per layer). Using an offset spatula, spread 1/4 of whipped cream in a thin, even layer across biscuits, taking care not to tear layer.

3. Repeat with three more layers of biscuits and whipped cream, cover with plastic wrap, and refrigerate for four hours (or up to overnight).

4. Serve chilled.


Nutrition Information:

Quickview
231k Calories
2g Protein
21g Total Fat
8g Carbs
0% Health Score
Limit These
Calories
231k
12%

Fat
21g
32%

  Saturated Fat
13g
82%

Carbohydrates
8g
3%

  Sugar
5g
6%

Cholesterol
70mg
23%

Sodium
167mg
7%

Alcohol
1g
9%

Caffeine
8mg
3%

Get Enough Of These
Protein
2g
4%

Vitamin A
774IU
15%

Manganese
0.16mg
8%

Copper
0.14mg
7%

Phosphorus
68mg
7%

Magnesium
24mg
6%

Calcium
50mg
5%

Vitamin B2
0.09mg
5%

Fiber
1g
5%

Vitamin E
0.59mg
4%

Vitamin D
0.58µg
4%

Potassium
125mg
4%

Iron
0.59mg
3%

Zinc
0.42mg
3%

Vitamin B12
0.15µg
3%

Selenium
1µg
2%

Vitamin K
1µg
2%

Vitamin B5
0.18mg
2%

Vitamin B6
0.03mg
1%

Vitamin B1
0.02mg
1%

covered percent of daily need
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