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Detailed instructions guide the preparation of a French almond cake, emphasizing the importance of using both sweet and bitter almonds for flavor. The recipe outlines a meticulous process, including blanching and pounding the almonds, separating and beating egg whites and yolks, and gradually incorporating ingredients for a light texture. After baking, the cake is to be iced and decorated with nonpareils. The result is a beautifully presented cake, traditionally baked in a turban-shaped mold, perfect for special occasions.
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Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie, Eliza Leslie
- Jazyk
- Rok vydania
- 2014
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- (mäkká)
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- Titul
- Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie
- Jazyk
- anglicky
- Autori
- Eliza Leslie
- Vydavateľ
- Books LLC, Reference Series
- Rok vydania
- 2014
- Väzba
- mäkká
- ISBN13
- 9781153743778
- Kategórie
- Mapy a cestovanie
- Anotácia
- Detailed instructions guide the preparation of a French almond cake, emphasizing the importance of using both sweet and bitter almonds for flavor. The recipe outlines a meticulous process, including blanching and pounding the almonds, separating and beating egg whites and yolks, and gradually incorporating ingredients for a light texture. After baking, the cake is to be iced and decorated with nonpareils. The result is a beautifully presented cake, traditionally baked in a turban-shaped mold, perfect for special occasions.