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.
It gets its wonderful flavour from elderflower crème Chiboust, caramel sauce and the lemony zing of both the sugar cookies and curd filling ... puff by piping a whipped cream star in between.
Gingerbread Cake with Whipped Cream and Lemon Curd can be prepared a day in advance. (Photo by Cathy Thomas) Gingerbread Cake with Whipped Cream and Lemon Curd This delectable cake can be prepared ...