🔔

less than a minute ago

540434_3765129049943_1219987725_n

Marian Bull favorited

Gjkzf-2lgbfx7qeia0tfjdhf9zhi7k6m3g1zcflqp16i_yjflqpzzcnyqgvsazhwy59fk9c_tuykwi9whqojra=s265-c

Porcelain Enamelware Cups

Kbxii8nr_pdq9rtycocxmvj4vaggtbj_a2cidi63ddwnvcl9p2irw5ye3moumv3kvuoclmtptcu6sujzow1v=s265-c

Porcelain Enamelware Cups

Us0v_xjpqqsc3--0qtkgjhkkx4jv11wq1cb8-o2ofj0labodtpjdbmbulls6thvatwr43qdcm9sxqovgpi73=s265-c

Sankaku Japanese Bandana

Cutgalette2

Slab Galette with Swiss Chard and Gruyère

Loading…
🔎

My Basket ()

All questions

Plum Kuchen-tenderizing the batter w/o milk products

I have a plum cake I often make, but the batter is too tough and dry. It calls for 3 eggs, 1/2 c. flour, margarine (for a kosher meat meal,no dairy is allowed, so sour cream is not an option) sugar and vanilla. I would like to soften it. Should I try and extra yolk? a bit of baking soda?

asked by creamtea about 3 years ago
2 answers 741 views
With_ab
added about 3 years ago

This is probably a bit of a total departure from the recipe, but I have a couple of suggestions. First, try cake flour. With a lower protein content and more even, fine grain, this is destined to help. Here's my out-of-the-box answer: use almond paste. Almond paste (NOT marzipan) has a very moist tenderness about it that might just solve your problem. Here's an example of a recipe that uses it so you can try to find a great place to incorporate it into your recipe: http://www.davidlebovitz...

Default-small
added about 3 years ago

what about alternatives to milk? coconut milk, soy, silken soy cakes (whirled in blender), hemp milk, etc.