Bun Boy Eats LA
BUN BOY EATS LA - Archives for 2013 March

BOO’S PHILLY CHEESESTEAKS AND HOAGIES

  • March 29, 2013 6:04 am

To make sure Boo’s got it right, I brought two Philly natives to make sure not a thing was out of place.

Except for the fact they didn’t have Tastykakes or Rita’s Water Ice. The two of them darted back inside to make sure those delicacies weren’t hidden somewhere.

The place is plain as day. Which is good. If you walk in to find trendy Edison bulbs and a salad of any sort, you know you’re in the wrong place for a good cheesesteak.

Boo’s is the kind of place you could spill your entire soda and no one would even blink an eye. Or necessarily clean it up after you’ve left.

Besides the fact all three of us kept spilling things at each turn, the cheesesteaks were fantastic! The Phillys agreed that Boo’s is the best in LA.

The meat was not fatty, very high quality. The authentic Amoroso rolls were soft yet firm. The Cheez Whiz was a nice touch and the fries were excellent.

The Pizzasteak was tasty but I would recomend the original if you only were going to visit once.

4501 Fountain Ave
Los Angeles, CA 90029
(323) 661-1955
http://www.boosphillycheesesteaks.com/

Sweet Peppersteak with Cheez Whiz

Cheese Fries

PizzaSteak

Tasted just like Lays.

No one wants to visit a fancy cheesesteak establishment. Today, we are not disappointed.

Chesty and I had a hard time not spilling soda all over everything. The dispensers are entirely at fault.

DDD! (Downtown Drinking Day) – Far Bar / Angel City Brewery / Los Angeles Brewing Co / Golden Gopher / Library Bar

  • March 27, 2013 6:20 am

Today didn’t start out as a pub crawl. I don’t know what happened, to be honest.

We wanted to check out the two new breweries that popped up recently downtown and it just kind of snowballed from there.

Let me first say this. I don’t care what anyone says, the best bars in LA are downtown. Fact.

Downtown has held an enigma for me since I moved here ages ago. What is it about this historic place with so much potential that had everyone abandoning it by nightfall?

It reminded me of a city that gets overtaken by vampires after dark. All the businessmen and women rush home after work to avoid being attacked.

When I used to visit my friend down there, we’d wander around this ghost town, filled with the freakiest kinds of drug riddled zombies. It was exciting discovering these amazing bars hiding on the scariest of streets. I felt like no one but USC students and adventurous hipsters would dare live down there.

The downtown revitalization joke has been going on forever.

It’s finally happened! It makes me smile to see actual humans walking around after nightfall. Not a vampire in sight! Streets that formally only had a pawn shop and a Carls Jr now have trendy eateries and bustling bars.

Every time you turn around, a restaurant is opening where Gary Busey once went to score his crack.

While we were waiting for our friends to show up, we started at Far Bar in Little Tokyo.

Far Bar is a cute, mostly outdoor little spot featuring a tasty looking menu. We just had a drink and ran, so I don’t know about all that.

347 E 1st St
Los Angeles, CA 90012
(213) 617-9990
http://www.farbarla.com

Asian Zombie

Next we headed to the Artist’s District to check out the soft open of Angel City Brewery, during the remodel of their new warehouse.

Once they finish the remodel, they’ll bring back all the art they had as well.

We ordered a few half pours ($3 each) and eventually tried all of their beers. I especially loved the IPA, the Eureka! Wit (tasted like bananas) and the French Sip (herbal infusion).

Really great beers, casual, open space, (they don’t serve food but often have food trucks in the parking lot) friendly staff and the best buzz you can get for just a few bucks without having to venture to Skid Row.

And who wants to run into Nick Stahl or Edward Furlong anyways?

216 S Alameda St
Los Angeles, CA 90012
(213) 622-1261
http://www.angelcitybrewery.com

Note the last beer, the French Sip. Tastes like sharing a beer with someone who's been eating a French Dip. SO good!

French Sip and the Angelina IPA

They're very generous with their samples

"The last time someone slide down that ramp, they had to go to the ER"

After grabbing a bite to eat, we headed to the Los Angeles Brewing Company, located on Broadway near 8th.

What sets this place apart (besides the fact that it’s enormous and they feature the largest flat screen TVs I’ve ever laid eyes on) is that they HAVE 100 BEERS ON TAP!

The selection is overwhelming.

Unfortunately, they seemed to have run out of all of their own brews, which I found very odd. They have a full menu of gourmet eats.

The vibe is young and casual with a splash of sports bar and a hint of college cafeteria. The tables and chairs aren’t much to look at. Which makes me think they expect them to be abused by wasted USC students.

750 S Broadway
Los Angeles, CA 90014
(213) 622-0500
http://www.labrewingco.com/

Big ass seats

This place is enormous!

One of my very favorite downtown bars is the Golden Gopher. You won’t fine many bars with as much character (or as old, their liquor license is from 1905).

They have a great craft beer selection which you’ll guzzle down as you play Ms Pacman tournaments with your friends right after having paid a visit to the photobooth.

If you haven’t consumed enough booze for your liking, you can purchase a bottle on your way out at their very own “Liquor To Go” booth. Their ancient liquor license allows them to offer such a wonderance.

417 W 8th St
Los Angeles, CA 90014
(213) 614-8001
http://www.goldengopherbar.com

Not a chipmunk.

Golden Gopher also features it's own liquor store, thanks to it's still valid 1905 liquor license

The best part about the Golden Gopher, Ms Pacman tables!

Our final, dramatic stop on our tour lead us to Library Bar, on Hope St. near 6th.

More of a scene than the Gopher, this place is hoppin’ around midnight. I had to spill a drink on someone just so I could steal her seat!

I was kind of done at this point, so I didn’t take many pics. It’s a busy bar. With Books.

THE END!

630 W 6th St
Ste 116-A
Los Angeles, CA 90017
(213) 614-0053
http://www.librarybarla.com

You can't have a Library bar without books

THE LA HOT DOG

  • March 25, 2013 5:38 am

Only in LA...

This isn’t the name of an actual restaurant or anything. I’ve just decided to dedicate a blog post to one of the nameless/faceless hot dog carts that illegally roam the streets of LA and that every single one of us have tried at one point.

The Bacon Wrapped Hot Dog.

We’ve all tried one (I’m not talking to you, veggies). We just may not all remember trying it.

Step outside any sporting / concert venue or main thoroughfare in LA and you’ll see one of these ladies hocking their bacon wrapped wares. You hope and assume that everything’s fully cooked.

As you can see from the pic, it’s not an LA dog unless you pile on onions and jalapenos. And apparently cilantro?

The LA dog is delicious but let’s be honest folks…they’re really difficult to justify eating when you’re sober.

If you want to get a laugh, ask to see a health permit.

Hollywood Blvd.

NOT A BURGER STAND

  • March 22, 2013 6:21 am

Not a Burger Stand is one of those local grub huts that you would only need to visit if you lived in Burbank or your friend had a Groupon and made you go with her.

It’s pretty basic diner/comfort food with a decent selection of BBQ sandwiches. I think those should be the focus of your order and not the slightly bland mac and cheese.

Or breakfast. My egg dish was pretty good. Not spectacular but did the trick.

Sometimes breakfast is just time to fill the belly. You tend to not be as particular, as you’re probably still half asleep. Just put some stuff in the belly and then go back to bed.

Enter, Not a Burger Stand.

1221 Riverside Dr
Burbank, CA 91506
(818) 567-9990

Mac and Cheese (slightly singed and slightly flavorless)

Totally forgot what this was called. But it's an eggs benedict on potato skins with green chilis.

Pulled Pork Sandwich

Sadly, this sandwich was not featured on the menu.

Definitely a locals spot. Two of them, to be exact. She seems to be checking to see if there's anything in her teeth.

Perfect place to watch the horses walk by!

PUBLIC SCHOOL 612 / 310

  • March 20, 2013 6:22 am

Frito Pie

There are two Public School locations and I’m blogging about them both.

PUBLIC SCHOOL 612 :

I have been dying to try this happy hour menu for months and thankfully, I wasn’t let down!

The scholastic theme is pretty prevelant, kudos to the consistency. And the beers were just like I had in high school.

The prices at the downtown location were really great. 5 items at $2 each, the rest were $4 and $6 each.

Best deal in town!

Unless you’re at a drive-thru staring glassy eyed at a .99 cent menu, I guess that’s better.

A better price, not better cuz you’re only there cuz you’re drunk.

The hits were the Deviled Eggs (looked like puke, but close your eyes as you eat), the Pretzel with the FABULOUS cheese sauce (drinkable) and the unique and tasty Peanut Butter and Jelly Burger Sliders. Don’t be fooled, the combo works!

The misses were the Frito Pie (not enough chili) and the Thai Spring Roll (looks like a stuffed condom).

I didn’t get a pic of the Southside Nachos or Frito Pie Dog but everyone raved about them too.

I don’t think I’d come to Public School for a romantic dinner but there’s nothing wrong with a kick ass happy hour.

612 S Flower St
Los Angeles, CA 90017
(213) 623-1172
http://www.publicschool612.com

Oven Baked Pretzel with Roasted Jalapeno Cheese Dip

PB & J Beef Sliders

Huevos al Diablo

Thai Noodle Spring Roll (I know what it looks like...)

PUBLIC SCHOOL 310:

Nothing says Happy Hour like almost getting in a fist fight!

As we patiently waited for a spot to open up at the communal table in the bar section, a lady waltzed right by us and asked the folks paying their bill if they were leaving.

Chesty Morgan and I darted right behind her and informed her politely that we were waiting for that spot.

Barely turning around to give us the time of day, she snottily replied “Uh..it’s first come, first served.”

“Yeah, and we have been waiting to be served!”

I’m not sure what happened next but the people weren’t ready to leave yet and she said “Well, they’re not leaving anyways, so I guess you’re out of luck!”

And with that, the witch floated away to wait for another spot.

Of course, we audibly threw a few profanities her way.

Well, the people changed their minds and decided to leave a few seconds later.

Before you know it, we were seated and ordering our food, while the witch waited on the sidelines for what seemed like ages.

Bitterly discussing the unhappy event. Chesty says “You know what’s NOT on the menu? My fist”!

We were halfway through our meal and the lady was STILL waiting.

I love instant karma.

The Culver City spot is more upbeat and friendly than the downtown location. The happy hour menu is slightly pricier but I think the food is a bit better.

Hightlights were the L.A. Dog, Speck and Eggs and PB&J Sliders. The nachos were ok but probably wouldn’t need to order the tacos again.

Hopefully the witch ordered two rounds of the sub par tacos and left Public School only to find a fat parking ticket and a 20 inch scratch on her Prius.

9411 Culver Blvd
Culver City, CA 90232
(310) 558-0414
http://www.publicschool310.com

All of Culver Blvd was a ghost town except for this place. Getting a seat during Happy Hour can be tough. BTW, I don't know any of these people. God damned communal tables.

Crispy Speck and Eggs

Parmesan Truffle Frites

Dos Tacos

L.A. Street Dog

Crispy Naked Wings

PB&J Sliders (again, I know. But they were that good!)

Southside Nachos

ROC KITCHEN

  • March 18, 2013 6:02 am

Soup dumpling topped with chili paste and fresh ginger

Apparently, when you ask any food blogger worth his salt, if you order Chinese food anywhere but the San Gabriel Valley…you may as well just feed it to the dog.

Everyone just relax.

I’m not driving out there every time I need a fix! Gas doesn’t grow on trees!

In the meantime, I guess we have to “suffer” through all the excuses for it on this side of the hill smog.

ROC Kitchen is a spanking new spot on Sawtelle which is a breath of ginger scented air compared to the sloppy bowls of ramen that are sloshing on either side of it.

Now then….

Ok, so the Shanghai Soup Dumplings (Xiao Long Bao) that everyone on Yelp is ordering are….kind of bland.

Yay, I’m one of the snobby bloggers now! So we fed the leftovers to the dogs. Kidding.

Everything else was pretty tasty, though!

The scallion pancake was crispy and flavorful.

The Rice Cake with chicken, cabbage and spinach was very simple but the rice cakes (which look like water chestnuts) are fun to eat (and dump chili paste on).

The best dish was the Three Cups Chicken. Packed with a spicy punch, you don’t even need any rice for fear of toning down the flavors.

BTW, the name Three Cups comes from the sauce, which originates from a recipe containing a cup each of soy sauce, rice wine and sesame oil.

A delicious trifecta!

If only we were in San Gabriel, imagine how much better it would taste…

2049 Sawtelle Blvd
Los Angeles, CA 90025
(310) 235-2089

Shanghai Soup Dumplings with Pork (Xiao Long Bao)

Proper way to hold a soup dumpling

3 Cups Chicken

Rice Cake with chicken, cabbage and spinach (those are little rice patties, not water chestnuts)

Steamed Pork Buns

A Steamed Pork Bun Dissection - Not BBQ, like one would expect

Scallion Pancake

Eventually they'll put a sign up.

SADIE

  • March 15, 2013 6:05 am

Pantera Rosa

Whenever I place a picture of a cocktail instead of food at the top of my post, that means I think a place should be more of a lounge than a restaurant.

Before I make my food comments, however, let me preface by saying this was a Valentine’s Day menu. These are not things on their normal menu and I believe the regular menu items would be far superior.

Sadie has a spacious, vintage vibe with a beautiful courtyard and would be the perfect place for drinks and nibs.

In fact, when I asked people if they’ve been here before, the response was usually “Only for drinks”.

That being said, I want to come back for the Sadie’s Fried Chicken and Deviled Eggs at a time when I’m allowed to have them.

Some may say going out to dinner on Valentine’s Day is for the birds.

Well, if this were the 1950’s.

The traffic, the crowds, the overpriced, prefix menus.

The restaurants don’t like it either cuz they lose money on all the “tables for two”!

So, I won’t fully blame the undercooked egg on my asparagus tart, the overcooked Halibut or the disappointing malted mocha pot de creme on Sadie.

These poor dishes from the mandatory prefix menu were made 1000 times that night and I’m sure some of them were bound to receive less than adequate love and attention.

Our server was fantastic (thanks for putting up with the corny jokes) and the drinks were creative, subtle and elegant.

Sadie, I’m coming back for you! Just not on such an abhorrent holiday.

1638 N Las Palmas Ave
Los Angeles, CA 90028
(323) 467-0200
http://www.sadiela.com

Maguey After Amaro / Kentucky Ninja

Amuse Bouche - Caesar Salad

TUNA TARTAR green papaya salad | sweet chile vinaigrette

ASPARAGUS TART poached egg | arugula salad | bacon vinaigrette

GRILLED CREEKSTONE FARMS RIBEYE truffled potato puree | asparagus | port wine sauce

PAN ROASTED ALASKAN HALIBUT risotto | wild mushrooms | mache

CHOCOLATE DUET peanut butter crunch bar | malted mocha pot de creme

LEMON RASPBERRY BOMB crispy meringue | almond brittle

RIVABELLA

  • March 13, 2013 6:34 am

LASAGNE NONNA ELVIRA - Layers of Spinach Pasta, Meat Sauce and Bechamel

The stars were aligned for today’s incredible lunch at RivaBella, a new vision from the folks that brought us Boa, Sushi Roku and Katana.

The lighting was great.

I subtly manipulated my friends into ordering exactly what I wanted them to.

The place is stunning, the vibe is relaxing and the seating is so comfy, we found it difficult to not take a quick power nap after our meal.

And best of all, the food was actually great, too!

I know I know, it sounds like I’m being paid to say all this crap.

The Lasagne Nonna Elvira (great name) was certainly the highlight. The subtle amount of bechamel perfectly complimented but did not overpower the meat sauce and the crispy spinach contributed a nice earthiness.

The pizza was packed with meaty flavor (and a fair amount of grease) and was large enough to feed several folks.

The branzino was simple and elegant. I appreciated the fairly large portion as the price was on the high side ($28).

Our waiter had a befuddling accent which proved challenging to pinpoint. We eventually decided he was from the fictional country of Europia.

While watching my friend dig into her pizza with a fork, he commented “It’s best to eat it with your hands”.

Uh, dude, have you seen this thing? It’s not like we’re at Shakey’s and this isn’t a NY style, foldable pie. A fork is pretty much the only path to go down here.

He was also just this side of not appreciating our multiple credit card happy ending.

Thankfully, we didn’t let him spoil our fantastic lunch.

We were too busy staring at the beguiling female thing to our right.

And Rob Reiner.

I bet his meals are always a one credit card affair.

9200 W Sunset Blvd
West Hollywood, CA 90069
(310) 278-2060
Website

Bread with homemade hummus

Eggplant Parmesan - Starter

Eggplant Parmesan – Starter

Spicy Sausage and Roasted Bell Pepper Pizza

Grilled Branzino with Sicilian Style Sauce

The perfect lunchtime spot!

Thanks to Photoshop, this older Lady Gaga didn't look quite the fright she was in person. Note Rob Reiner in the background (it was actually him)

SHABU SHABUYO

  • March 11, 2013 6:05 am

Shabu Shabu is pretty healthy eatin'!

For my very first Shabu Shabu experience, I wanted to go with an expert.

Someone that knew her craft, an old pro to make sure I didn’t embarrass myself.

Thankfully, I had Devil Girl there to show me the shabu ropes.

Shabu Shabu is a Japanese dish introduced to Japan in the early 20th century. It was derived from the Chinese hot pot, where you cook your meats, veggies, noodles, ect in a hot broth and eat them with dipping sauces.

Traditionally, you then eat the broth with the rice at the end, but that option wasn’t really available to us at Shabu Shabuyo.

The delicious soup, which I had toiled so hard to make was snatched away at the end. My body’s sodium levels remained non-toxic, as a result.

In case you’re a novice, let me guide you through the process with Bun Boy’s Shabu Shabu tutorial. It’s kind of high maintenance eating, but is fun once you get the hang of it.

356 1/2 E 2nd St
Los Angeles, CA 90012
(213) 808-1211

They offer chopsticks with training wheels, for those in need.

There is a pot of boiling water in front of you. This will be your responsibility. Don't eff it up! Your pot of boiling water is your best friend. There are many others like it, but this one is yours.

You are given one plate of veggies/tofu/noodles. There are no refills.

More Veggies - you can opt out of any you wish.

You are given a plate of very lean meat which you'll place in the pot to cook.

The meat cooks in less than a minute, don't let it linger. Feel free to season it with the spices provided before cooking. Not sure if it really does anything or just come off in the boiling water.

Before you put any meat or veggies in the pot, season your broth with soy sauce, spices, garlic and onions.

Everything finishes cooking at different times. Don't leave the bok choy and cabbage in there as long as the carrots (obviously)

I usually put the veggies i would like to eat next, in first. Then place the meat in. Once the meat is done, I take both out, dip in the various dipping sauces provided and let rest on top of my bowl of rice before devouring.

This is your arsenal. Boil your crap, dip it in a sauce, place on bowl of rice and eat once it's cooled down a bit.

SUNDAY SUPPER: NORWEGIAN NIGHT!

  • March 8, 2013 6:30 am

Norwegian Meatballs with Roasted Rutabaga and Potato Mash

So, I guess I’m part Norwegian.

It’s in there, somewhere.

As a child, I grew up near and often visited the quaint Norwegian town of Poulsbo. So, bits of Norske culture are scattered within my psyche.

One day at school, our teacher told us to bring in some foods from the country/culture that we hail from.

Not really knowing what that meant (being your typical European mutt) we settled on Norway as the winner of what I was mostly made of. I guess.

I went to the Norwegian bakery and (my mom) purchased a bunch of Rosettas and Fattigmann (Norwegian cookies) which looked very unappealing.

Every time I went there in the past, I would buy a big ass chocolate donut (called the Viking). Never any of the dusty European specialties. My classmates were sure to hate me for bringing those instead.

Who am I kidding. They already hated me.

SO….

Since I don’t care for or don’t have the equipment to make the more popular Norwegian dishes (Lutefisk & Lefse), a guick Google search brought me to Norwegian Meatballs.

Perfect.

What’s the difference between Norwegian and Swedish meatballs? Apparently, not a damn thing.

But they’re freaking delicious and since rutabagas and beets are big Norwegian veggies, I thought I would incorporate them in tonight’s meal as well.

For dessert, I picked something more complicated. Norway’s national cake, the Kvaefjork.

Here’s some more history if you care:

http://missingflavor.blogspot.com/2010/05/kvaefjord-cake-and-norwegian-spirit.html

Tonight’s Menu:

*Norwegian Meatballs with Roasted Rutabaga and Potato Mash
*Norwegian Beet Salad with Carrot, Apple, Hazelnuts, shredded Coconut and Lemon
*Kvaefjord Cake

Norwegian Gjetost Cheese - An "acquired" taste

As an appetizer, I thought we’d try some Norwegian cheese.

Gjetost is a brown goat’s cheese, made by boiling milk, cream and whey til the water evaporates.

The heat turns the milk sugar into caramel and this gives the “cheese” it’s characteristic flavor.

Caramel cheese. Hmm. It also looks like fudge. Some call it the peanut butter of cheese.

This is all making my stomach turn.

And so did the actual cheese, so after a single nibble, it’s now been banished to the back corner of my fridge until I have time to figure out what the hell to do with it.

All the websites I’ve read say that Gjetost is a acquired taste and I will most likely never acquire it.

Oh...it's brown INSIDE too...hmmm...gross.

NORWEGIAN BEET, CARROT AND APPLE SALAD:

I think the only thing Norwegian about this is it has Beets in it.

When I googled Norwegian dishes, this came up. So blame Google, not me.

FYI, it’s SOOO delicious! And as a bonus, actually healthy!

4 fresh beets, roasted
1 carrot
1/2 apple
1 cup chopped hazelnuts (or any nut)
1/2 cup shredded dried coconut, sweetened
2 tablespoons lemon juice
1 tablespoon minced fresh ginger
1 tablespoon Olive Oil
Chopped parsley, for garnish.

Peel and trim beets, chop into quarters and drizzle with olive oil. Place in a tin foil pouch and seal. Bake in 400 degree oven for an hour. Let cool.

Chop your beets, carrot and apple into bite sized pieces and combine in bowl.

Add nuts, coconut, lemon juice and drizzle with olive oil, salt and pepper, combine til thoroughly tossed.

Garnish with parsley.

Link to Original Recipe

Rutabaga and Beets - Vegetables you avoid as a child.

Wrap the beets in foil to keep them moist. Hate that word.

Roasted Beet, Carrot and Apple salad with Hazelnuts, Shredded Coconut and Lemon

NORWEGIAN MEATBALLS WITH ROASTED RUTABAGA AND POTATO MASH:

INGREDIENTS:

•2 eggs, lightly beaten
•1 cup milk
•1 cup dry bread crumbs
•1/2 cup finely chopped onion
•2 teaspoons salt
•2 teaspoons sugar
•1/2 teaspoon each ground ginger, nutmeg and allspice
•1/4 teaspoon pepper
•2 pounds extra-lean ground beef (95% lean)
•1 pound ground pork

•GRAVY:
•2 tablespoons finely chopped onion
•3 tablespoons butter
•5 tablespoons all-purpose flour
•4 cups beef broth
•1/2 cup heavy whipping cream
•Dash cayenne pepper
•Dash white pepper

DIRECTIONS:

• In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat; stir until well blended. Shape into 1-in. meatballs.
• Place meatballs on a greased rack in a shallow baking pan. Bake at 400° until browned, about 18 minutes or until a thermometer reads 160°; drain. Set aside.
• For gravy, in a large skillet, saute onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil.

Link to Original Recipe

For the Rutabaga and Potato Mash, I roasted both for an hour on 450, then mashed in pot with some hot milk and butter. I didn’t really follow a recipe, but click here for one. Please note, I added rosemary, which made all the difference.

Roast the Rutabaga and Potatoes for an hour on 450 degrees.

Add the roasted veggies to a saucepan, add butter and milk and smash!

Place bowl on floor to get a better shot with your camera. Let no one see you do this for obvious reasons. Especially the dog.

KVEAFJORD CAKE:

Step 1 – First layer of base

5½ ounces butter
¾ cup sugar
6 egg yolks
1 teaspoon vanilla sugar
6 tablespoons milk
1 cup all-purpose flour
1½ teaspoons baking powder

Whisk the sugar and butter until smooth and pale. Fold in the other ingredients. Mix well. Spread on a 14 x 17 inch baking pan lined with baking/greaseproof paper.

Step 2 – Second layer of base (meringue)

6 egg whites
1 cup sugar

Whisk sugar and egg whites together until stiff peaks form (meringue). Spread evenly over base made in step 1. Sprinkle 4 ounces sliced almonds on top of the meringue.

Bake the two layers together at 350 degrees Fahrenheit in lower part of the oven, for 25-30 minutes.

Step 3 – Filling

1 package instant vanilla pudding mix
1 cup heavy cream

To make filling, whip the cream and make the vanilla pudding separately. Then mix the cream and vanilla pudding gently together, and refridgerate until cold and firm. Let the cake cool down after removing it from the oven. Cut it in half. Spread the filling on top of one half, and cover with the other. Garnish with fruit or berries.

Link to Original Recipe

After the first layer, mix up the merange and spread that on top and sprinkle with almonds

Make the pudding mix and whipped cream separately, then combine to make an extra rich pudding mixture.