This looks outstanding! I love the fact I don't have to separate the eggs and beat them separately.. I end up losing patience at that point. I don't have clear gel or or whipped cream stabilizer but I do have arrowroot starch. Do you think this would work as well? How many days does this cake stay good without weeping? Thanks for the recipe! I'd say use confectioners' sugar rather than the arrowroot starch. This will stiffen up the cream a bit. As for shelf life, it hasn't really lasted longer than a couple of days. I store in the freezer and thaw for about 10 minutes before cutting slices. ~ MaryJane

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