This turned out really well, though it was dicey to get it out of the pan. It just did not want to fall out and took a lot of tapping and delicate tugging with a small spatula to coax it out of the pan. When it did finally come out, it was perfect! Totally flat and even, with no tears. The sugar coating did not melt onto the cake but stayed in the pan with a slight layer of crumb. I must note that due to supplies on hand, I made the following substitutions: used whole almond meal rather than blanched almond meal and 2 tbs of GF flour rather than 1 tbs of coconut flour. Further, due to the season, I could not use strawberries (only ones out now have white shoulders - sure they don't taste good!). So I used a white butter cream frosting. It would have been better with strawberries or maybe marizpan or chocolate frosting. The vanilla butter cream was a bit too bland.
I would certainly make this cake again.
December 13, 2015 at 12:19pm