|Cook Time||Passive Time|
This cake was really enjoyable to make. I baked the cake several days before I needed it so I slipped it into a freezer ziplock bag and froze it. I took it out of the freezer 2 days before the party and let it thaw in the refrigerator. The day before the party I removed it from the freezer bag and let it come to room temperature on the cake stand. This cake could easily be served as is by adding your favorite frosting.
I made the filling the day before and stored it in the refrigerator overnight. I let it sit out for about 20 minutes before assembly to allow it to soften up a bit.
Then I used a long serrated knife to slice through the middle of the cake. No fancy cutting apparatus, I just eyeballed it. I removed the top and set it aside. I mixed up the filling with an off~set spatula. At this point, I used about 2/3 of the lemon cream filling on the bottom half of the cake. Then I slipped the top back on over the filling; added the remaining 1/3 of the filling to cover the top layer.
Finally, I used the whisk on the crumb mixture just to break it up a bit. Then added the crumb topping. I’m far from being as good a baker as many of the cooks I follow but I believe it turned out well, was attractive and VERY delicious. All the flavors worked well together and produced a final “epic” dessert. 💜