sf wrote in rec.food.cooking:

> 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?

All recipes can be adjusted but the results would differ. I would say
if you are comfortable with bread making, that the 3 whole eggs = 6
yolks and 2 whole eggs = 4 yolks.

My way is to try it and see if it works. Tell us what happens?


Carol


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