Thank you for all of the nice comments! The Domingo has always been one of my favorite cakes, so I knew I would love this. It is really delicious! I made the cake yesterday, but the currants are from last July. They’ve been in the freezer waiting for this cake and a pie (the currants on the actual book cover were frozen too). This is a regular 9’’ size.
I also thought the photo was right from the book. The lighting, photography and perfection of the cake is incredible! So, is it the case that currants don’t ooze when they defrost? If so, that makes decorating a snap when currants are out of season.
How would you describe the taste of the cake and ganache? Was the gold leaf tricky to work with and finally how do you get the most perfect cuts to your most perfect cakes?
I love the picture of the cake on your glass platter. Brilliant cake on Brilliant glass!