Place an egg separator over a custard cup; crack egg into the separator. As each egg is separated, place yolk in another bowl and empty egg whites into a mixing bowl. It's easier to separate eggs when they are cold.
These pretty, bicolored spritz add a touch of sophistication to any dessert tray...and they're…
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The torte looks luscious when two cake layers are sliced into four layers and spread with…
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