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Never mind, as stated in my previous post things worked out. Thanks anyhow.

Thanks for your help everyone, especially you GotGarlic (for suggesting cream), I ended up replacing the 2 eggs with 250gr of heavy cream. and replacing the 2 cups of cherry brandy with 1 cup of cherry juice. And it worked at the end. NOTE: I posted the solution in case anyone else had a...

I can't find liquid pasteurized also.

It's for the kid, he insisted on the specific cakes in this books (which look good).

The book I'm using has many errors/flaws, most of it's recopies need some kind of improvisation. Do you think a 150gr of heavy cream (instead of the eggs) would do the job? As for the liquid I'm thinking about putting 1 cup instead of 2.

Unfortunately where I live pasteurized eggs are not available, any other ideas?

how much of each would equal 2 eggs? how many grams of heavy cream/flour do you think I should replace the eggs with?

step1: grating chocolate step2: mixing margarine and sugar. adding eggs one by one, grated chocolate and then the brandy. mixing until smooth. step 3: adding it between the cake's layers (which are already baked) and on its sides. So what should i replace the eggs with?

Hello, I'm baking a chocolate layers cake, the recipe for filling cream is: * 200 gr dark chocolate * 2 eggs * 400 gr sugar * 200 gr margarine * 2 cups of cherry brandy (I may replace with cherry juice for a non alcoholic substitute) The problem is that the filling is added after the cake is...