A collection of over 40 recipes, which are made with four ingredients: butter, flour, eggs and sugar. Mixed together (and with the addition of lemon peel and vanilla seeds, ground dried fruit and cocoa ...) give life to shortcrust pastry, sponge cake, meringues, which in turn enriched with creams and chantilly, fresh and candied fruit, jams and marmalades ..., become excellent cakes (to be enjoyed at breakfast or snack), fresh tarts and magnificent chocolate cakes (perfect to end a meal or celebrate an event or a holiday).
The language is clear and simple, the recipes intuitive and simple to execute, the ingredients easy to find and the procedures described precisely. All accompanied by an extensive introductory section on raw materials and basic preparations, a selection of basic recipes, in-depth notes, beautiful photos of cakes and a technical glossary at the end of the book.