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Ingredients17 m servings 129 cals
Original recipe yields 16 servings (1 2-layer cake)
- Bring sugar and water to a boil, without stirring, in a saucepan until syrup is 238 degrees F (114 degrees C) or until a small amount of syrup dropped in cold water forms a soft thread, 7 to 10 minutes.
- Slowly pour syrup over egg whites in a bowl; stir in vanilla extract and continue to beat until thick and cold. Add baking powder and beat until filling/frosting is thick enough to spread without running. Fold almonds, figs, and raisins into filling/frosting.
- Cook's Note:
- Pecans can be substituted for the almonds, if desired.
Per Serving: 129 calories; 3 g fat; 25.1 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 15 mg sodium. Full nutrition