Ingredients
Full Recipe at the Hare & Tortoise Kitchen
Tips:
- We like to prepare the custard base (without the cream and liqueur) a day ahead, making sure it has cooled completely in the fridge.
- Assemble the cake as close as you can to serving time. The pastry layers will begin to lose their crispness after 12 hours.
- You will need two baking trays for this recipe (see pics).
- My favourite way to serve this cake is accompanied with fresh fruit such as berries, kiwi and passionfruit.
- Use a serrated knife to cut and serve the cake.
Preparation
