Hey, how are you! It's like semolina or rava but from corn so it is still called Polenta (or I actually wouldn't know a local name). You can get it from Amazon, I got mine from there.

Hey, yes you can swirl it in.

Hey yes, you can add a little batter then add dollops of the compote, swirl add more batter then more dollops and swirl them in.

@@TheCupcakeConfession Thank you so much :)

Hi, You'd need 65 grams of cream cheese at room temperature. I've also included the full list of ingredients below, if that helps 🥰 ✅Ingredients: 🍪60 grams icing sugar / confectioner's sugar, sifted 🍪70 grams salted butter, room temperature 🍪65 grams cream cheese, room temperature 🍪190 grams all purpose flour

Hi, icing sugar imparts a much tender - melt-in-your-mouth texture to the cake. Both caster (or superfine) and icing sugar work well but while testing, I found that pound cakes made with icing sugar had a better texture.

Hi, oh no! May I please ask what the texture looked like or at which stage of the process it didn't integrate? This will help me understand and provide some troubleshooting tips to help perfect it. Some key tips that might help: 1. The whisked yolks should go nearly pale and increase in volume when whisking over a saucepan of simmering water. 2. The melted chocolate + yolk mix will not look smooth but when incorporating into stiff-whipped egg whites a little at a time, you would whisk till fully mixed through and has a free flowing ribbon consistency. 3. Cream would be whipped to a little more than soft peaks but not to stiff peaks and folded gently into the mousse mix. I really hope this helps, please let me know and I can guide further!

Absolutely! I am currently working on a few and very excited to share more!

hahah - I sooo hope you like making it! 🥰

I really hope you like making this ! I would say the most important step that I found gives it that intense lemon-y flavor was rubbing the zest into the caster / superfine sugar. It helps release the natural oils from the zest. Doubling the recipe sounds perfect for a 9" / 10" bundt pan. I would say, if you'd like a more intense flavour - you could use the zest of 3 large lemons. I find the juice works brilliantly for the glaze and helps amplify the lemon based citrus notes. Another important step is to cream the butter and sugar for 10 minutes - the volume this creates helps leaven the cake really well and also gives it a very tender and melt-in-your-mouth crumb! I really hope you like it, would love to know your thoughts!

@TheCupcakeConfession Thank you so much for this feedback! Will keep it in mind as I go through the steps. I'm sure it will be amazing...I hope to report back soon. Life has a tendency to get in the way so who knows when I will actually get around to making it! I've subscribed though and will try to remember to circle back! Happy New Year

A very Happy New Year to you too! oh yes, absolutely! Thank you so much for all the love, I appreciate it so much! Hope you have a great day!

Thank you!!! 🥰

Thank you!!!!💗 it turned out amazing - ate 2 slices haha 🙈

Hi, yes there is. When you whisk the egg yolks + sugar, you place it over a saucepan of simmering water so the steam from the water cooks the yolks. It's in the video right after separating the whites and the yolks. I really hope this helps.

I really hope you like making it!!! 💗

Hi, yes.