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[MUSIC] So [UNKNOWN] is going to do the cake which
is very easy. It's an almond cake done into food
processor with almond, flour, a couple of eggs, a bit
of baking powder. And some vanilla. And some vanilla. We
are right here done cooked. We're going to cook this
one you see at the end of the class because
it takes about 45 minutes to cook. Cooking here at
8,000 feet high you probably would have to cut down
a little bit on the baking powder or half an
egg or then put a third of a cup more
of flour. Anything which prevent it to rising to fast.
How do you know? You know you lose one degree
for every 500 feet of elevation. If you have less
air pressure, things grow up much faster and lighter. So
you have to cut down on those things when you
do something at that altitude, you know? The cake should
be in the oven already. I know, I'm trying, but
I need to [LAUGH] Okay. So we do wonderful wedding
cake with that or graduation cake, whatever, by putting several
of those cake together. This is a nine inch, I
think, whatever. We did two here, a big old one
ten inch, and another one smaller. You can have two
or three and build them up. So this cooks at
375 degree, about 45 minutes. [UNKNOWN] the glasses over. What
you wanna do first is to imbibe it with a
syrup, that is moisten it with a serum. And the
syrup, usually you put sugar, water in equal quantity about,
and A round of cognac. A little bit of vanilla
or something like this. There is some rum here if
you want [UNKNOWN] If you don't want to put rum.
Yeah, yeah, yeah, rum. We can use that beautiful McAllen
12 year old too. I mean it's sitting there. That's
good too. I thought so. [LAUGH] Wow. I think we
use that one. Should I taste it first? No. [LAUGH]
[BLANK_AUDIO] Do you want me to brush it, or no?
Oh, yeah, it go faster this way. It will absorb
all of it. So this is a very moist cake
like this, you know. And this is for my husband.
Okay, now we put this one on top. So you
do it again, on top right? Yeah, you go ahead.
Put the rest of it. I'm sorry, cherie took a
little bit. Well yeah, because you have the alcohol in
it. That's why you don't have to worry too much
about that. Now I have apricot jam. Beautiful apricot jam.
I could dilute the apricot jam with a bit more
of that stuff. [LAUGH] [BLANK_AUDIO] Do you want me to
just go around until we use it all? Yes. Let
me put a little more water, maybe, in there. So
you want to dilute your, [BLANK_AUDIO] The best apricot jam
you can get, or peach or whatever, that's what you
get. If you do your own, it's better. You don't
have to heat it up or anything. So now we
arrange this on top the thing. So any type of
berry, fruit, you know, in season. Okay. Berries, you know?
So we have blueberry here. We have raspberry. We have
So you can even put dry fruit. You know sometime
I put little bit of dry fig or even raisins.
[BLANK_AUDIO] And you're gonna glaze it with the apricot here.
[BLANK_AUDIO] Let's put some mint on top of that, Titin,
or edible [INAUDIBLE]. You get the idea. And here, you
don't really have to be very precise in terms of
decoration or -. You know, a little bit of mint
leaf on top. You have a nice [INAUDIBLE]. You cut
a piece of that. Go around and here it is.
Yep. [APPLAUSE] [MUSIC]