I made this for my girlfriend's office. I followed the recipe to a T, with the exception of using preserves. I didn't have any on-hand, but I did have a 6 oz. container of fresh raspberries. I smashed them with a fork, added two cups of sugar, brought it to a boil for five minutes until it started to become gelatinous, then let it cool. I used the entire pan of homemade preserves instead of the 1/2 c of preserves the recipe called for. I left it in the spring form pan and let it cool, then covered it tightly in foil and refrigerated it overnight. The next morning it easily came out of the pan. I drizzled it with a confectioner sugar glaze and topped with fresh raspberries. I cooked it for 45 minutes. It looked gorgeous but since I had never made it before and didn't want to cut it to sample it (I know, bad cook) I went on the reviews here and on faith knowing I followed the recipe exactly that it would be edible. I asked my girlfriend if she heard any feedback from the office staff and she told me the entire cake was gone within minutes so I am going to assume that it was a hit. I will definitely make this again and be sure to have some myself!
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I made this for my girlfriend's office. I followed the recipe to a T, with the exception of...