- Thread starter
- #11
I love Upper Crust Bakery.
I went back to an old standard recipe, which is perfect for torting. I'm making the cake in three separate layers. Layer two is in the oven.
The recipe (doubled) is
12 eggs
2 tsp vanilla
400 grams sugar
400 grams flour
You beat the eggs forever, since they are the only levening, then add everything else and bake at 350. If I wasn't doing such a large cake I would beat the whites and the yolks seperately for a loftier cake.
I'm filling it with homemade lemon curd (yummmmmm) and frosting with butter cream.
When done, it will have used 3 1/2 to 4 dozen eggs, depending on how much lemon curd I need. I had to buy eggs. Even though my eggs are winter pale, the yolks are so much darker than the conventional store eggs. They've made the lemon curd a lovely color.
Thanks for the help everyone.
I went back to an old standard recipe, which is perfect for torting. I'm making the cake in three separate layers. Layer two is in the oven.
The recipe (doubled) is
12 eggs
2 tsp vanilla
400 grams sugar
400 grams flour
You beat the eggs forever, since they are the only levening, then add everything else and bake at 350. If I wasn't doing such a large cake I would beat the whites and the yolks seperately for a loftier cake.
I'm filling it with homemade lemon curd (yummmmmm) and frosting with butter cream.
When done, it will have used 3 1/2 to 4 dozen eggs, depending on how much lemon curd I need. I had to buy eggs. Even though my eggs are winter pale, the yolks are so much darker than the conventional store eggs. They've made the lemon curd a lovely color.
Thanks for the help everyone.
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