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.

"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

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


--

"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.

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.


--

Good Food.
Good Friends.
Good Memories.

On Sun, 02 Feb 2014 15:16:18 -0600, "cshenk" > wrote:

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

It was delicious, but cooked up like a mousse cake. Light and airy,
but the middle fell when it cooled and it looked almost exactly like
the photos of the one made with yolks only.


--

Good Food.
Good Friends.
Good Memories.