1. Sponge mixture blended with ground hazelnuts, spread thin on baking sheet, baked in hot oven, taken off sheet immediately
2. Dusted with sugar and kept in cold store over night to keep cake pliable
3. Spread with vanilla butter cream flavoured with kirsch and mixed with ground and sieved grilled hazelnuts, rolled together, glazed with Kirsch- flavored fondant.
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