Good morning, Lindsey. I am going to make Delia's Lemon Griesetorte for a buffet party the weekend after next. I have two questions:
I'd like to know whether I can scale it up by a third, (4 large eggs etc) and adjust the cooking time by a few minutes. I don't mind doubling the recipe, but I'm assuming that might be a step too far from the baking point of view..
I don't want to make two tortes, but I'd like it to be a bit bigger than the 18cm one.
And can I freeze the cakes, without the filling?
Thank you, in advance!