I made this for Mother's Day, but changed the flavor profile. I made the cake recipe as directed but added a half teaspoon of almond extract. Instead of making pastry cream & berries, I made lemon pudding. I did not use cinnamon sugar and almonds for the meringue, but instead added vanill an almond extract. So I can't review the cake as written, but I can say I followed the idea. I lined my 8x2 cake pans with parchment with the parchment sticking over the ends as a handle and something to the meringue to stick to. After cooling for 15 minutes, I simply lifted the cake out of the pan, no flipping necessary. Then I gently removed the parchment. Very easy! We loved the cake. Next time I make this (and there will be a next time!) I will bake in 8X3 pans lined in parchment. I think it would contain the meringue better. Thank you so much!

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