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-> Recipe Collection
-> Cakes, Cookies, and Muffins
mommy100
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 Tue, Dec 01 2015, 2:01 pm
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I made it once a few years ago. The taste was very close to the real thing sorry don't have a picture of it
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sky
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Tue, Dec 01 2015, 2:19 pm
| motherof5 wrote: | | Thank you for posting. I am not scared off by the work or the details, but .... 32 eggs?! I think I will skip it!! |
What about the 4 1/2 lbs of margarine.
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Mevater
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Thu, Apr 01 2021, 1:27 am
"Make Cakes:
Preheat oven to 350°F.
Beat egg whites with half of sugar on high speed until stiff. Add remaining sugar and yolks, one at a time, while mixing on low speed. Add remaining ingredients and mix gently until smooth. Pour batter into two lined cookie sheets.
Bake for 35 to 40 minutes."
The cake instructions seem easier than most because theres no folding.
Questions:
Is it as fluffy as the cakes where you fold the whites into the yolks?
Can this cake be made in a round tin or 9 X 13?
Can I substitute ground almonds or almond flour for the ground filberts?
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Mevater
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Thu, Apr 01 2021, 9:32 am
| Mevater wrote: | "Make Cakes:
Preheat oven to 350°F.
Beat egg whites with half of sugar on high speed until stiff. Add remaining sugar and yolks, one at a time, while mixing on low speed. Add remaining ingredients and mix gently until smooth. Pour batter into two lined cookie sheets.
Bake for 35 to 40 minutes."
The cake instructions seem easier than most because theres no folding.
Questions:
Is it as fluffy as the cakes where you fold the whites into the yolks?
Can this cake be made in a round tin or 9 X 13?
Can I substitute ground almonds or almond flour for the ground filberts? |
bump
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