Page 261 - Chocolate Cake Doctor

C H O C O L A T E C H E E S E C A K E S A N D S O M U C H M O R E 243

pears, cream cheese filling, and cake strips
three more times, ending with the cake. R
Press down as you work.
the Cake Mix Doctor says
8. Cover the cake with parchment or
waxed paper and place a smaller loaf pan
Because the pears contain a lot of
or a small cutting board on top of the ter-
moisture, waxed paper will get soggy.
rine. Weight it down with at least 3 pounds
You will find parchment paper easier
of canned goods. Place the weighted-down
to work with in this recipe.
pan in the refrigerator for 24 hours. The
height of the cake should shrink by 2
inches after the weighting-down time is over.
Store this cake, covered with plastic
9. The next day, remove the terrine from wrap, in the refrigerator for up to 1 week.
the refrigerator and invert it onto a serv-
ing platter. Peel off the parchment paper.
Slice and serve.