An absolutely beautiful recipe! During preparation, I started to panic when I saw the texture of the batter. Do realize, if you come across a rather doughy, light and fluffy batter, you are on the right track, and this is correct* Have patience when making these cookies. My only regret with this recipe is that I was rushing. My top layer broke, but not to worry I used the melted chocolate to cover up the cracks. I also recommend Apricot Jam, and the recipe calls for one jar...do not use one jar of jam; Use a half a jar jam to avoid jelly oozing out of the cookies. As well as the chocolate, use it sparingly, to avoid a thick clumpy mess. And most importantly, allow your cakes to cool down. Or else you will have a broken layer cake, like what happened to me!! One extra tip...When your finished applying the layers, the chocolate, ect...Before placing into refrigerator for cooling...place a sheet of foil on top of cake...and take a heavy pan to give the layer cakes some pressure...You could also use a brick from outside of the house and wrap it up in a plastic bag, of course ensure the brick is rinsed off..this pressure will give your cookies a professional look, and compressed the layers, as seen in the photo above. Bon appetite!
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An absolutely beautiful recipe! During preparation, I started to panic when I saw the texture...