I made this cake 3 different times this week. I love it! All three times I made it with confectioners sugar not granulated sugar. It turned out absolutely amazing, it is a heavy rich tasting cake. The first time I cooked it with 2 1/4 cups of sugar, in a bundt pan and used just vanilla, 1 TBSP plus 1 tsp. It was amazing topped with a dark chocolate ganache. The second time I used 2 1/2 cups of sugar, lemon extract in place of the almond and cooked in a bundt pan as well - it was amazing with a raspberry cream filling. The last time I used the recipe as is, baked in a large sheet 10 x 15 pan for 30 minutes. This cake I cooled overnight and then cut in half and stacked with a chocolate truffle filling then cut it into small petite fours with a poured chocolate fondant. MMMMMmmmmm! All I can say is this is my GO TO recipe for most of my specialty cakes from now on, I really like the cream cheese flavor and it is heavy and easy to work with cake for petite fours. I must say that I did enjoy it with the 3 cups of sugar, and did not find it too sweet, but I know that I can definitely adjust it depending on what the filling or icing will be to compensate for different flavors.
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I made this cake 3 different times this week. I love it! All three times I made it with...