I'm looking at two David Lebovitz almond cake recipes. One calls for 4
yolks and sour cream, the other calls for 6 whole eggs. I understand
why recipes call for yolks only, but it seems silly if there's sour
cream too and at cross purposes with almond paste. Not wanting to
sacrifice 6 whole eggs, so I'm thinking about using the sour cream
version with 2 or 3 whole eggs.

I've inquired in a couple of different places and people seem to
fixate on the sour cream, which isn't my issue. I'm wondering about
the number of eggs to use and why yolks only with sour cream vs whole
eggs.

Your thoughts?


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