I have made this a few times and every time I do there are never any left over. Even my picky two year old will eat it! I did follow one users suggestion of letting the filling cool to room temp and I found it came out perfect! If you buy store bought crust or make you're own it tastes great either way. I don't normally add all 3 tablespoons of parsely either. I do about 1 to 2 tablespoons and I found for us that it enough! Awesome recipe and really came in handy after Thanksgiving! Comes out great with chicken to!!

This was the first time I have ever made a bread like this and I found the directions really easy to follow. I did put both loaves onto one pan which was a mistake. At least for the size I made mine. They ended up rising so they were touching each other and cooked that way. All I had to do was cut them apart and they still tasted amazing. The crust was so crunchy and perfect! Next time I think I will make them into smaller loaves or lots of little ones!

I have been looking for this recipe for a LONG long time! Every time i would go visit family in Germany my aunt always made this. My sister and I have been wanting this cake again for years but my grandmother (who is German as well) never made it. Thank you sooo much for putting this recipe on here. It is exactly the cake we had at my Aunts! I made it exactly as the recipe said and it came out perfect. I didn't need to bake it for 70 minutes, having it in for about 60 was perfect. I did separate the egg yolks from the egg whites and mixed them separately and it seemed very fluffy but I'm not sure of the difference as it was the same from when i had it in Germany. For the people who said the cake was very dry, this is how it was at my aunts. This cake was amazing and i will definitely be making this over and over again! I didn't need to add any vanilla pudding as others did or change anything and it wasn't dry. This is the perfect cake to have with tea!