What an enchanting, enticing concoction, that yellow stacked stuff. I HAVE to FIND OUT WHAT IT IS AND GET THE RECIPE.
Well, my persistence paid off and I finally teased it out of the website of the author of a new book to be released in October. The embedded photo is the cover photo of the book. And I happened to be a great fan of the author from cooking pages.
I NEVER would have guessed in a million years what it is and what that green stuff on top is.
i simply HAVE to make it. And buy the right stuff to make it with! Oh my! I will share where I found the recipe if anybody is interested. It turns out that I had heard of it before but I never saw such a delicious-looking version of it and was never before tempted to make it.
Incidentally, I revisited the Spanish Bar cake. The best recipe I found for it that is. I didn't have any ground allspice. And aisles online, yes I had to find and put everything back in my cart so I can order for pickup tomorrow if they do that on weekends. So I will grind my own from the whole ones. At least it will smell nice while I'm doing it.
The only problem I have left to solve is finding the energy to make the cake and getting some snowy white buttercream frosting I can run the tines of a just-right fork all down the bar lengthwise because it wouldn't be authentic or taste right without those simple fork embellishments. I don't like all Crisco frosting, like part butter, part Crisco but it might not be white enough. I do have some artificial butter flavor but I don't think I like it. I don't have any clear vanilla either but I don't think 1 tsp of regular should matter.
And my mother's version of 7-minute frosting is gorgeous and yummy but not right for the cake.