The book is currently out of stock
Parameters
Categories
More about the book
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.
Book purchase
Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie, Eliza Leslie
- Language
- Released
- 2014
- product-detail.submit-box.info.binding
- (Paperback)
We’ll notify you via email once we track it down.
Payment methods
- Title
- Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie
- Language
- English
- Authors
- Eliza Leslie
- Publisher
- Books LLC, Reference Series
- Released
- 2014
- Format
- Paperback
- ISBN13
- 9781153743778
- Category
- Maps and Travel
- Description
- 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.