| 摘要 |
A prod for improving the gustatory and aesthetic qualities of confectionery, esp Gateaux de Rois, is made by mixing icing sugar, ground almonds and egg white to form a firm homogeneous paste, and distributing the paste on top of the cake prior to baking. Pref the compsn is made by hand mixing 400 g icing sugar, 33 g ground almonds and 1 egg white to form a homogeneous firm paste. A handful of the paste is distributed over the top of the uncooked cake mix (which has previously been glazed with egg yolk), esp by sprinkling between the thumb and index finger, and the cake is baked in an oven preheated to ca 180 deg C. ADVANTAGE - When the compsn is applied to the top of cakes such as Gateaux De Rois prior to baking, the cake rises better and does not sink upon cooling. The appearance, flavour and keeping properties of the cake are all improved.
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