I made this so-called Ricotta Teacake with Lemon Curd after swooning over Tartelette. The texture of the cake appears similar to the texture in her photo, but I am sure it is not supposed to be as heavy as mine turned out to be. Her layers somehow appear more delicate, and I doubt her lemon curd was laid out in slabs due to the fact that it had become very resilient lemon jell-o. The flavors were nice, but I would not say this is my favorite cake. Might try again.
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