Just means you’re on the hook to make another one, Michele! While a mandoline isn’t required, boy does it make this recipe so much easier, and the results much more uniform. It’s a life saver sometimes.

Thrilled this could be the end to what sounded like a beautiful dinner. Cheers and Merry Christmas to you and yours.

I haven’t made it without the cream to give you a true response – but for this type of cake, and it’s texture, I would lean towards the fact that it would be necessary, and replacing with milk (or not replacing it) would alter the cake in a negative way.

Very much appreciated, David. Hope you’ll get to try a few recipes and let know what you think. Or reach out if you have any questions. Bon appétit!

Hello, Bobbi. I love the idea of this, but unsure of the execution will be a success or not. How small are we talking? The cake really is apple with just enough custard to keep it together, and I worry if they’re too small the “custard” won’t be able to do its job.

If you’re able to give it a try beforehand (if apples and eggs are a good price right now where you are) I think it’s definitely worth a shot, but I have neither seen made smaller or tried to do them smaller. I wish I had a better answer for you, but my gut says too small and they won’t work out (but would likely still taste nice)

I would like to make it in smaller pans for gifts, mini loafs? Do you think that would work?

This cake, on account of it being quite “wet” is best served day of, or a day later. So yes, you could make it a day ahead, but 2 days is somewhat stretching it. Make sure you wrap it tightly, leave it in the fridge, and I’d serve it at room temperature myself. Enjoy!