Fantastic recipe! Just sweet enough without being too sweet (I followed the recipe exactly, though I only spread a thin layer of the preserves on the top, or it would have been too sweet for me). Thanks to the folks who gave the tip about using parchment paper in the pans - I followed their advice and the cakes came out easily. Here's a tip for slicing the layers easily and cleanly, since a lot of people had problems with that: use thread instead of a knife. It has to be strong thread - nylon, not cotton. You cut a piece of thread, wrap an end around each index finger, like dental floss (come to think of it, that would probably work too) and slice each layer horizontally with it. Works like a charm (works great for slicing dough too). Many thanks for the recipe, Tom - this cake not only tastes wonderful, it looks wonderful too!
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Fantastic recipe! Just sweet enough without being too sweet (I followed the recipe exactly,...