Reviewed: Oct. 21, 2009

Made this as dessert for a Spanish themed experimental dinner party with my neighbor. Everyone raved, it was so flavorful and moist beneath the crisp top crust. I was surprised that the cream filling was completely absorbed by the cake, but it was even better I think without the expected filling layer.

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Reviewer:

T&L Canniff

Cooking Level: Expert

Home Town: Rockford, Michigan, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: May 22, 2009

This is a great recipe, I've done it exactly as written twice, and once with lemon in the filling and all were great. My only question is this - a shortdough recipe has, you know, 'short' in it, or fat of some kind. This recipe is utterly lacking in that. Is this not really meant to be a shortdough or has the butter/fat been left out of the dough part of the recipe by accident? Even if it is a mistake, it's a tasty and unique mistake I'll make over and over.

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DKP

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Reviewed: May 1, 2009

Okay so it was my sister's birthday and we were going to a Basque Restaurant for dinner. I wanted to make her a cake to fit the occasion. I found this recipe,made it, and took it to dinner. I also made a huckleberry coullis to go with. To my surprise the owner said they make this similar cake. My cake was gooey and theirs had more of a buttery flakey outer cake with a dense middle. Everyone said mine was great but I was dissappointed. I could have cooked it longer than the recipe stated. It is very sweet. I will try it again but I will change some things.

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Mutti

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Reviewed: Jul. 25, 2008

It is good, although very sweet. I already skipped the 1/3 sugar in the milk, but still turned out sweet. I will try it again but reduce the amount of sugar.

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Reviewer:

windband

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Jan. 29, 2008

This was great! It's something really different, for once. I tried it exactly as written and everything worked fine, though I may play with the vanilla extract next time (maybe almond instead, just to see). Also, I found it tastes even better after it's been chilled.

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