On Sun, 2 Feb 2014 10:58:18 -0700, "graham" > wrote:

>
> "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?
> >
> If you are questioning the composition of his recipe, there is no point in
> you making it! He is a professional baker and professional bakers are
> precise. If you don't follow his recipe to the letter, you won't be making
> that cake but one of your own devising and its success will depend on luck.
> Graham
>
Not understanding your point. Both recipes are his and they are quite
different. Sounds like you only follow recipes as written, so you're
no help.


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