Skilled Chefs

The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES


Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four tablespoons of grated chocolate and two teaspoons of vanilla.

This quantity is sufficient for a very large cake.

Recipe from the "The Jewish Manual" book (Free Electronic Text).

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