Bake for 8 to 10 minutes, until the cake is lightly golden and springs back when you touch it.Pour this completed cake batter into the prepared sheet pan, spreading it evenly.Melt 2 tablespoons of butter and gently fold that into the cake mixture.Gently fold the egg white mixture into the cake mixture.In a separate bowl, use an electric mixer to beat the 3 egg whites with ¼ cup of granulated sugar, until stiff peaks form.In a large bowl, make the cake mixture by beating the almond flour, all-purpose flour, confectioner's sugar, 1 egg yolk, and the remaining 3 whole eggs, until well combined.Separate 3 eggs into 3 bowls as follows: all egg whites in the first bowl, 2 yolks in a second bowl, and the third yolk in a third bowl.Grease an 18×13-inch sheet pan and then line it with parchment paper or a Silpat mat, and lightly grease that as well.Awesome knowledge and experience about cake baking and decoration.Delicious and gorgeous cakes that you have created.Printed recipe for all the items learnt in class. Professional pastry techniques for decoration.
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