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Does anyone have the new cookbook French Roots by Jean Pierre and Denise Moulle'

I have a question about the Hazelnut Cake: The recipe says to add cooled melted butter to the batter after the the egg whites have been folded in. This seems to have reduced the fluffiness of the batter and the cake did not rise much; in fact hardly at all.

asked by phip almost 3 years ago

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1 answer 720 views
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added almost 3 years ago

I don't have that cookbook but the instructions do seem backwards. Perhaps a mistake in the recipe?

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