I've finally moved on to another chapter in TSOB, the financier cakes! I don't remember much about how this tasted (other than good of course) because I did it awhile ago. The book says it's moister than other cakes because only egg whites are used (no foaming the egg whites) and melted butter is added (instead of creaming butter and sugar.) I'll have to make a gingerbread one for Christmas or a carrot cake for my husband just because to remind me of how good it is!
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