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Hi guys, Came across a recipe earlier for a chocolate olive oil torte that called for 2/3 of a cup of regular olive oil however I only have extra virgin available. I believe extra virgin olive oil tastes slightly stronger, and while I'm sure it will be fine, just wanted to ask if any one...

Love Frangipane tarts, have tried multiple recipies and they always have a strange layer in the middle? Looks like egg. Not sure what it is, or why it keeps happening. I'm ready to give up at this point. Has anyone seen anything like this before or knows what I've done wrong? Any help would be...