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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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? -- Good Food. Good Friends. Good Memories. |
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