This is a truly wonderful cake. Any person who would rate this cake only 3 stars probably didn’t cook it correctly! I used a lemon cake and vanilla pudding for the frosting. I do not have lemon extract, so I used zest and fresh juice of 2 lemons. If you are substituting for the extract, it is important to taste the frosting and make sure it is lemony enough. If not, keep adding zest and lemon juice until it is. I split the cake into 2 layers and sprinkled yellow non-parielles all over the top and served each piece with a fresh raspberry. (See Photo.)

Reviewed On: Jul. 30, 2007

Halibut is so expensive and hard to get. I am on a low fat diet, so I left out the butter and cream. Also I am short on fresh herbs, so I used dry. Served it on a nice bed of greens with a light vinegrette. See photo.

Reviewed On: Jun. 6, 2007