Let it set and rest on a cooling rack for at least fifteen minutes. The filling will firm up and it will be a lot easier to get nice slices. Use a very sharp or very good serrated knife for this.

Let it set and rest on a cooling rack for at least fifteen minutes. The filling will firm up and it will be a lot easier to get nice slices. Use a very sharp or very good serrated knife for this.

Let it set and rest on a cooling rack for at least fifteen minutes. The filling will firm up and it will be a lot easier to get nice slices. Use a very sharp or very good serrated knife for this.

Nino Shaya Loss-Weiss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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