This one has a tangy lemon curd filling with whipped cream, making it a beautiful springtime dessert. Feel free to change the filling for your favourite fruity jam or even chocolate spread.
Add a layer of the raspberry compôte and then the lemon curd. Spoon the custard on top. Finish with the whipped cream and sprinkle over the crushed pistachios. Refrigerate until ready to serve.
Gingerbread Cake with Whipped Cream and Lemon Curd can be prepared a day in advance ... She watches baking shows and is adept at using a piping bag and frosting spatula. A recent project involved ...