Author Name: foodscience

Review Body: I've made this cake about 3 separate times now and it is absolutely phenomenal each time. I assemble the cake on a large cutting board or plate and then store it in the fridge with a large mixing bowl over it (basically mimicking a cake container). If it's on a cutting board then you don't have to worry about transferring the cake to one to cut it later. I've never had any issues with it deflating or anything but I could see how if you didn't whip the cream enough it would start to come apart/be runny. The cake needs to be COLD or frozen for cutting - use a SERRATED KNIFE and saw back and forth gently. There is no good way to cut a meringue (it cracks) so you will end up with messy slices but I doubt guests would care. Refrigerating the cake had no effect on the appearance. This is a fairly fragile cake since it is meringue based so I can't imagine it would travel well. Absolutely amazing flavor though, this cake never lasts more than a couple days in the house.

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Date Published: 2020-08-18