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Showing 1-4 of 4
on April 11, 2010
Delicious and interesting cake! I only made two layers out of it, not trusting my ability to keep 3 layers from breaking - which was wise, as the cake is somewhat crumbly and I almost lost the second layer anyway. It's a fairly dense cake, too, which makes me think that it would also be yummy if it were moistened with a flavored sugar syrup. The only real downside to this recipe, I think, is that the custard by itself tasted exactly like storebought vanilla pudding, but in the cake I found it more palatable. I *loved* the almond-toffee topping, which got pleasantly toasted in the oven. I also put fresh halved blackberries in the center of the cake, since I was making it for a friend who was having a fruit craving, and I thought they were a pleasant addition (and it would work well with other berries too).people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 14, 2010
I am posting these stars not for the cake as i have not tried it, but for the custard which is just GORGEOUS! I was looking for a custard recipe to use as a filling for my donuts that I was making this afternoon and I stumbled across this by accident. The recipe for the custard (and caked) sounded really nice and so i tried it and it was just lovely! Maybe I will be trying it with the cake soon! :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 18, 2010
This is a very lovely cake. I did however encounter a couple of problems. I took your advise and made the custard the day before. When I took it out of the fridge....I found it a wee bit runny...see pic. The other problem....as the cake rose...the almond topping had slid down the sides of the cake...so I was only able to make 2 layers as I did not want to ruin the look by making the 3rd layer because it would have been very difficult to cut through the almonds and still have a nice looking cake. All in all it is a wonderful cake. I gave it 5 stars as the problems were probably chef related...lol I will be making this again!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By French Tart
on March 12, 2008
I have been after this recipe for AGES!!! And, my Mum sends a HUGE thank you, as this was her FAVOURITE cake when we lived in South Africa!! I have copied this recipe and sent it to her; I hope to make this soon, do you have any additional tips Zuri?? I also used to buy this cake when I lived in W Germany - it was a weekly treat! I will pop back with stars when I have made it! FT:-) THANKS for posting!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (155 g)
Servings Per Recipe: 10