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Easy
A woman wrote to me: “I want to teach you, as I had promised myself to do, how to make a tasty and elegant fried pastry. But heaven help you if you call it flat, because it should turn out quite otherwise. Call it “accordion cake,” which would be a fair description.”
Obediently carrying out the lady’s orders, I tried out this accordion cake twice, and both times it turned out well. Now I will describe it to you.