MealMap #37

A round layer cake built from two thin rounds of nut meringue baked with ground almonds and hazelnuts, sandwiching a layer of sponge. The sponge is soaked in a syrup of sugar and cherry brandy, and buttercream flavoured with the same spirit — often tinted pale pink — goes between the layers and over the whole cake. The sides are pressed with toasted flaked almonds and the top is dusted with icing sugar and scored into a lattice. A pastry chef created it in 1921 and it took gold at baking exhibitions through the 1920s.

View Image