Reviewer:

mayavalerya

Cooking Level: Intermediate

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Reviewed: Nov. 24, 2009

Hi, I dont know it cake is Latvian, but we in Lithuania making same, only to filling we add fresh 1 lemon juice. Try its real good!!!

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Reviewer:

Egle

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Reviewed: Oct. 6, 2009

The cake flavours were fabulous. I am quite a baking novice so please excuse my comments and questions if a more advanced cook. I used baking "wax" paper to bake on, and some layers came off more cleanly than others - possibly due to me not paying attention to which side of the paper I used! But I found there was plenty of batter for 5 sheets. I was unable to remove it neatly from the dish....so instead served it up in slices (squares). Regardless it received rave reviews and was one of the first cakes gone at a function with many other options.

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Reviewer:

challahback

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Oct. 4, 2009

Beautiful in it's simplicity! Spreading out the thin layers is easiest of done all at once using lots of counter space. My first try I used a 9 X 13. The servings looked great. The whole cake would look outstanding in a trifle bowl. This can also lend itsef easily to a low-sugar and low carb variation as the cake layers are so thin

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Reviewer:

Terra

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Reviewed: Sep. 14, 2009

I'll add stars tomorrow after I taste the final product, but in the meantime--LIELS PALDIES! I lost the recipe my friends gave me years ago, and the only other recipe I saw online had bananas in it. Bananas? In Meduskuka? I was afraid to spread it thin enough, so I only got four layers, but they were all fluffier than necessary, so next time I'll be braver.

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