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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
- Lingua
- Pubblicato
- 2014
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- (In brossura)
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