Dorie suggests serving it three ways - chilling it only, baking it and serving it warm, or baking it and serving it chilled. I served it warm with lemon gingersnap ice cream (which will be a future blog post). This cake went quickly and I would make it again. However, I had a leftover slice chilling in the fridge, and the texture after it was chilled just tasted...weird.
If you want to read about other members' results, you can find the links at French Fridays with Dorie.
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