"sf" > wrote in message
...
> 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?

I wouldn't do the whites. Eggs are cheap and you can always toss extra
whites into scrambled eggs or make a little meringue. I used to always make
something for my mom called Marguerites. She loved them. It was just
meringue spread on Saltines then baked in the oven until the meringue
browned.

The whites add lightness. I have not made this cake but it sounds like it
is a dense one. The whites would wreck the texture.