Louise Cake

approved=true&orderBy=-hs_createdate&limit=10&offset=20


{has_more=true, offset=30, total=52, results=[{comment_text=It could be useful to clarify, especially for young bakers, (in ingredients lists) that egg yolks are used in base and the whites in the topping. The whites just appear in the method., approved=true, user_name=Lucy, hs_createdate=1702249874082, rating_new__1_5_=4, id=11175589751}, {comment_text=Holy moly it's lush, approved=true, user_name=Gaynor, hs_createdate=1702249873011, rating_new__1_5_=5, id=11175651366}, {comment_text=Delish, approved=true, user_name=Sandy, hs_createdate=1702249871863, rating_new__1_5_=5, id=11175651353}, {comment_text=absolutely scrummy, approved=true, hs_createdate=1702249871785, rating_new__1_5_=5, id=11175513875}, {comment_text=Simple and delicious., approved=true, hs_createdate=1702249871785, rating_new__1_5_=5, id=11175651352}, {comment_text=Both the top and the base were much too sweet. I presume being a sugar company, Chelsea has gone for a high sugar recipe, but this has an extremely sweet base, a layer of sweet jam and a very sweet topping. This recipe bakes the base for 10 mins, let it cool then add the jam, currants and topping. The problem with this is that the base drops as it is only half cooked when the toppings are added. It does bake through when it goes back into the oven but the base is a disappointment. I think chilling the base in the refrigerator and cooking for the total time (with a tray on the rack above the cake if needed to stop the meringue browning too much) works a lot better., approved=true, user_name=Julie, hs_createdate=1702249871305, rating_new__1_5_=2, id=11175607422}, {comment_text=Lovely, approved=true, user_name=Val Palmer, hs_createdate=1702249870218, rating_new__1_5_=4, id=11175430972}, {comment_text=DELISH!!!!, approved=true, user_name=Emil, hs_createdate=1702249869098, rating_new__1_5_=5, id=11175506024}, {comment_text=This was great, I made this recipe gluten free by substituting the flour with coconut flour & gf baking powder. It turned out perfect., approved=true, user_name=Sade, hs_createdate=1702249867269, rating_new__1_5_=5, id=11175501463}, {comment_text=I've made this recipe a few times now and it's certainly one of my favourites! So easy and not too much mess or fuss. I've improvised a couple of times with jams, using Strawberry and Wild berry a few times, but Raspberry is always nicer I find. Happy baking!, approved=true, user_name=Xanthe, hs_createdate=1702249867126, rating_new__1_5_=5, id=11174084659}]}