Not exact matches
3) alwAys add the acid which triggers the baking soda to the whites
and whip to soft peak 4) whip
egg yolks with any
sugars to get it airy
and light to get that butter color 5) fold in the flours gently into
yolks and lastly the whipped whites 6)
before you see the last bit of flour disappear, gently fold in any additional nuts
and seeds like I added sunflower seeds
and flax
and pumpkin seeds.
3/4 cup granulated
sugar 2 large
egg yolks 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt 2 cups all - purpose flour 1 cup confectioners»
sugar 2 tablespoons fresh lemon juice (more if necessary) 1 teaspoon grated lemon zest (zest your lemon
before you juice it) With an electric mixer, beat the butter
and granulated
sugar until fluffy.
The cake itself is a twist on a classic recipe, wherein you melt chocolate
and butter together then mix with almond meal,
sugar and egg yolks, finally folding in whipped
egg whites
before baking.
Optional, if you prefer a darker color for your buns, you can brush them with
egg wash (
egg yolk mixed with few drops of water)
before baking or if you prefer a sweet
and shiny top, you can brush the buns with a
sugar syrup as soon as you take them out of the oven.
The only thing I did different is I used a different baking pan - I used bunt pan (which I oiled with coconut oil)
and added a «kroshka» (flour,
sugar and egg yolk - mixed very finally together)
before adding batter to the pan.