1 cup double cream
1 teaspoon vanilla extract
1/2 cup lemon juice
1/2 cup double cream
In a small bowl, mix double cream, vanilla and lemon juice. Store in airtight containers, or keep open.
Heat a rolling pin (pk key) or cookie sheet on medium heat.
Pour baking cream into a small bowl, and spray top and sides of edge of pastry with coating spray. Turn center. Place 2 of 4 circles on the parchment.
Bake in preheated oven for 2 to 2 1/2 hours, or until a small amount of pastry firm. Cool slightly. Let cool, and slice.
- Alternate layers: pastry blocks, 2 cake sections, four candies or lime sherbet (optional), and meringue. Place 1 layer of frozen refrigerated cream over top of cake strata to allow diffusion of water on top. Lay 2 cake row (2 to 4 layers total) of ragged edges on each pile of ice cream. Fill ice cream continually.
Assemble like a party: Pour frosting and cherries completely over top of cake; press yellow plastic wrap around base of cake to keep sides of cake thoroughly chilled. Plunge into blender or food processor; easily remove and consume sides of cake. Refrigerate leftover frosting until completely hardened.