Preparing sponge cakes with the warm method: my 2 cents
So, I finally made Victoria's cake. Be patient for the recipe, I'll post it as soon as possible! :)
Read MoreWhite Sacher and happy birthday to me :)
There would be a lot to tell about icings and glazes, but let's postpone to next week ...
Read MoreDo you remember whipped batters?
I talked about the whipped batters quite a while ago, when I just started of EM. In those posts, I was referring above all to sponge cake, one of the basics of pastry. In general, when we talk about whipped masses, we refer to doughs in which a significant amount of air has been incorporated, which makes them soft and airy.
Read MoreAlmond delight: the recipe (and my 2020's resolution)
It was one of my 2020’s resolutions.
It was my grandfather’s most popular cake, the one he used to name the “Hungarian", better known actually as “almond delight”.
Read MoreItalian meringues: the recipe
I have already wrote about meringues here. In that occasion, I just discussed about the French meringues, maybe the most classic, which is prepared by beating the eggs white with sugar at room temperature. There is also another kind of meringue, the Swiss one, but I might dedicate a separate post to it.
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