1. Thank you for sharing your knowledge of baking, this is my favorite too, it is very inspiring.

  2. Hi. You’re pictures are amazing! It was enough to convince me to make it. =)
    Question pls, how long can this be kept in the freezer? A week ok?
    If i make it 24 hr in advance, would that be ok without freezing? Would the meringue be soggy/too soft when served?
    Lastly, what can i use instead of rum?
    Thank you =)

    1. Author

      Hi Jill,
      It should be ok if frozen for a week. I freeze it because I like the almond layers on the crunchy side. It’s ok to make it a day ahead of time and just chill it in the fridge. No, I don’t find the layers to be soft, but then again you have to factor in climate. I live in a cool climate which is very favorable for meringues. As for the rum, I find it does work very well, but you can substitute it with a teaspoon of vanilla extract.

  3. Swoon!!!!

  4. Hi, I want to try this, but I don’t have 5 8×8 pans, nor can 5 pans fit in my oven all at once. At most, 2 pans in a single rack can fit in my oven at once. Any tips? Thanks.

    1. Author

      Hi Tricia,
      I wonder, if you can fit a large cookie sheet in your oven, you might be able to line it with parchment paper then draw three circles on the parchment paper. Pipe the meringue onto the circles then bake them ahead. Then on a second sheet of parchment paper, draw two circles to make the rest of the layers. The two circles will have to sit on your counter top while the first three are baking. Hope that works.

  5. This looks scrumptious. I find myself coming back to look at the beautiful pictures. Hope mine comes out as beautiful as yours.

    1. Author

      Hi Mayda,
      It’s easier than you think. Thanks for stopping by.

  6. Your cake is breathtakingly beautiful. You’re an amazing baker!

    Sharon @ savormania
    1. Author

      Hi Sharon,
      Thanks, actually anyone can make this.

  7. What an AMAZING looking cake!!
    My mouth is watering =)
    Beautiful job you did with this cake

    1. Author

      Thanks, Winnie!

Comments are closed.