I think this recipe is like a 1-star as written but with just a few edits is a 4-star... so I'm giving it 3.
Cake: if you knead by hand you add a huge amount of flour while kneading. I'd guess 2 cups flour is closer to the final figure. If you're trying to get your KitchenAid to knead it, you have to add put about 2 cups in while mixing. With that edit, the dough is fine. Not sweet but thats ok if the rest is sweeter.
Topping, fine, but I will be doubling it in general and tripling the sugar. I put 1/4tsp almond extract in the topping too.
Filling: I used 3 tablespoons sugar and 2tsp vanilla extract (and added two more yolks), but next time I'll try 6 tablespoons sugar. I folded the pudding into the cream OK with the KitchenAid on low. My pudding didn't come out like "tofu" as some others are saying. If it tasted like wallpaper paste, you didn't cook the milk/starch enough. Once cooked its not pasty. Then, don't add eggs until cooler than 80C and you're fine. When I was assembling it seemed like WAAAAAAAAY too much filling, and too runny. But, it firmed up over night in the refrigerator, so either cornstarch continues to firm (I've seen that in other cooking) or the cake absorbs some of it. By the time I served it the filling wasn't a problem at all.
Final comment about sweetness: people are saying its "not American-level sweet" but I've been living abroad in Europe and Asia for 20 years. Its not even German-level sweet as written! 5-6x more sugar please!
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I think this recipe is like a 1-star as written but with just a few edits is a 4-star... so...