The lemon pound cake is rich and moist with a bright, refreshing lemon flavor. Moist on the inside, with a golden, crunchy ...

Line the cake ... egg whites reach 80°C. Whisk on maximum speed in the food mixer until stiffly whipped and cool. With the machine running, add the freshly grated lemon zest and butter, one ...

The famous chocolate cake from ... whipping egg whites, it’s important to use a very clean bowl and whisk attachment free of any residue to ensure stiff peaks will form. This recipe has several ...

Place the cherries in a bowl with the butter, sugar, eggs ... Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture.

If your sauce is too thick, add water to thin, about a teaspoon at a time. Poach the eggs in simmering water. Place one crab cake on each plate, top with poached egg, then sauce.