The Advanced Professional Pastry Chef by Bo Friberg

  • Apple wine cake (page 10)

    from The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques The Advanced Professional Pastry Chef by Bo Friberg

    • Categories: Cakes, large; Frostings & fillings; Dessert
    • Ingredients: apricot jam; heavy cream; Calvados; maple syrup; cinnamon stick; apricot glaze; raspberry jam; dark raisins; muscat wine; lemon juice; apples; granulated sugar; sliced almonds
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Notes about this book

  • Andre on May 27, 2020

    Recipe. Page: 797. Chiffon Sponge Cake. 8 egg yolks (½ cups/160 ml). + 8 egg whites (1 cups/240 ml).

  • Andre on May 27, 2020

    Recipe. Page: 796. Angel Food Cake. 12 egg whites (1½ cups/360 ml).

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