Reviewed: Jan. 11, 2012

Excellent!!!! I am questioning the amount of butter to use for the custard. My custard was just a little too loose for me, but the taste was great. I did use a bain marie to make the custard. I think I will just use a saucepan next time. I used almond meal instead of chopped almonds. It gave the cake a smoother texture. I sifted the meal once and as well the confectioners' sugar. I also lowered the temp of my oven to 375 degrees F; 400 degrees F in my opinion is too hot.

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Reviewer:

Koekje

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Reviewed: Dec. 13, 2011

What a nice surprise. Didn't have time to refrigerate the custard 24 hours and it was a little thin. But the thin sauce just made the awesome cake stand out more.

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Reviewer:

cheesybread

Cooking Level: Intermediate

Reviewed: Nov. 25, 2011

Sadly, this cake didn't turn out really well for me - I followed the recipe, but the bottom was not cooked at all! I also thought that the cake was a little coarse - this may have been a mistake on my part, since I could have chopped my almonds more. Additionally, I think that there was way too much butter in the custard topping...if I were to make this again, I'd decrease the amount of butter in the topping, chop the almonds finer, and decrease the baking temperature while increasing the cooking time.

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1 user found this review helpful

Reviewer:

Emma

Cooking Level: Beginning

Reviewed: Nov. 24, 2011

This cake is AWESOME. I had high hopes for it after I sample the still warm custard topping but the finished product more that surpassed my expectations. This will definitely be among future holiday sweets.

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6 users found this review helpful

Reviewer:

W Hamlett

Reviewed: Jun. 7, 2011

This is SOO good! We were eating the custard topping the day before, immediatly after cooking. Everything was really great but the cake got very very slightly burned. 25 minutes is probably enough for my oven. Thanks!

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4 users found this review helpful

Reviewer:

Ilikefrenchies

Cooking Level: Intermediate

Reviewed: Dec. 28, 2010

This was so tasty.....mmmmmmm...the only problem was the egg yolk mixture didn't thicken in a water bath so i poured everything into a pan and it turned out perfect!!!! Thank you!!

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7 users found this review helpful

Reviewer:

Marmar

Cooking Level: Expert

Reviewed: May 24, 2010

This is really good and has a lot of texture. Addictive and can't stop eating it. I kept it as one of my favorites and I will be making again, in fact I dream about it. We're not allergic to wheat or anything like gluten free and I made it for someone who is and ended up loving it so much and was surprised pleasantly. Thanks for sharing!

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Reviewer:

von

Reviewed: Dec. 29, 2009

OMG! The smell in my kitchen is heavenly! I can't wait 'til it cools enough to eat! My husband and I taste-tested the cake batter and custard because we couldn't wait until the cake is assembled. I took the cake out of the oven after 22 minutes because it looked like it was close to burning. I think I'll turn down the oven temperature to 325 the next time I make this recipe. I used 2 cups of Bob's Red Mill almond flour / meal because I didn't have any almonds on hand.

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Reviewer:

lisacoody

Home Town: Santa Barbara, California, USA

Reviewed: Mar. 7, 2009

Just by reading it the 200 °C seemed a bit high. Anyway i prepared a half portion set the oven 200°C, then went to check after only 20 minutes(instead of the 30mins baking time) and it was burned. Ok i dont think its because i made only a half portion...So could you help me? Otherwise everythings seems okay with the recipe :)

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