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12 to 14
servingsMedium
By Flo Braker
Published 1984
The double glaze on this cake adds a complexity of flavors and shows off its contours. For years I wondered how pastry shops produced such a shiny, translucent finish. The technique I finally learned from a Swiss baker is included in this recipe, but you can use it on any cake you wish to glaze.
Position rack in lower third of oven;
Using a paper towel, generously grease the bottom and sides of a decorative tube pan with solid shortening. Dust generously with all-purpose flour, shake to distribute and tap out e
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