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:
covered percent of daily need
