I made this cake today and it came out beautifully! I did reduce the sugar to 1 1/2 cups and whipped the egg whites. I think people are getting mixed results because they are altering the recipe too much. When I read that this cake was dense cake I thought that I might be able to use it for petits fours, but this cake came out light, airy and delicious. I guess I do like the jello taste. I used fresh strawberry puree as suggested. I think next time I will try it with pureed strawberry jam. That way I can make it in winter too. THX

Reviewed On: Apr. 27, 2009

This is a great recipe. It originates from Africa where it is a restaurant and street food snack. It's called Sugar Peanuts. You may want to wait until the boiling liquid has come to the thin thread stage ~ 223-234ºF (106-112ºC) before adding the peanuts. They will have time to cook before reaching the hard crack stage when all of the water has evaporated. The temperature will drop and you will have to bring it back, but that happens pretty fast. HTH

Reviewed On: Jan. 12, 2009

This was delicious. I used no boil lasagne noodles for the pasta. Worked wonderfully. I also used a tomato vodka sauce instead of the tomato cream sauce. Although I think it would have been fine if cooked down a bit. THX

Reviewed On: Apr. 28, 2008