This has been a great week! My good friend Paula came to visit from Tucson, Arizona. She was my mother's best friend, and when my mom passed away several years ago, Paula and I inherited each other! I have known her for about 40 years, and we have become very close. I am so lucky to have such good friends in my life!
The two layers of buttercream are both based on a delicious cooked vanilla custard. I particularly loved the way they were layered on the cake. I DO have photos of this!
At this point, the cake is wrapped and refrigerated for a minimum of eight hours. Several times during this waiting period I was sorely tempted to cut it short, but it was a good thing I didn't. Rose knows best!
The cake is light and the buttercream layers are surprisingly light and fluffy. I think it would be a great dessert after a heavy meal, because although it looks impressive, it's really not filling.
My tasters this week included the three painters working in my house, all of whom declared the Polish Princess to be wonderful. My daughter Jessica and her friend loved it. I thought that was particularly significant because Jessica typically doesn't care for cakes iced with buttercream, preferring instead cakes with a simple glaze or even no icing, like pound cake.
On the downside, Paula, didn't care for the way all the icing was on top. She would have preferred layers of cake with the buttercream in between.
Although the tea and vodka syrup smelled heavenly when I made it, the flavors were all but undetectable in the finished dessert.
One note, this cake is fragile and perishable. It only keeps for a couple of days, cannot be frozen, and must be refrigerated.
I will definitely make this recipe again!
NEXT UP: Lemon Jammies (cookies, not pajamas!)
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