By Chef #460191 on March 05, 2007
"The Olive Garden dessert is a variation of classic Italian Cream cake, with a twist! For best results, prepare the cake portion in a 9 or 10 inch springform pan with a convection oven."
Serving Size: 1 (182 g)
Servings Per Recipe: 8
"The cake turned ok, as long as the eggs were beaten exactly as described, but the filling was nothing like the real Olive Garden cake. I even made it twice to see if I did anything wrong. After wasting all of those ingredients, my husband and I went to Olive Garden and had the real thing. I can taste cream cheese or marscapone in the filling, this recipe produced more of a pudding filling."
"This was a very yummy cake. But the filling directions were a bit confusing. I wasn't sure if I was supposed to whisk everything together in a double boiler, use and electric mixer, and then put it on top of a double boiler AGAIN? So I went online to look for other Olive Garden Lemon Cream Cakes (found a bunch of them) and wound up making a different filling, which was essentially low-fat cream cheese, Splenda, and lemon extract. I did use Splenda for Baking when I baked the cake, and added some grated lemon rind (because that's what my mom always said to do, lol) I served this with a berry sauce, because lemon and berries just alway seem to go so well."