Sunday, June 24, 2012

Mozart (Cake) Variations

This is a variation of my original Mozart Cake.

Apple jelly, melted. I added a couple tablespoons rum, as well as some honey.

Spooned the jelly onto the split layer of almond cake while the jelly was warm.

I put the cake into the fridge to cool. When cooled, I slathered on the pistachio buttercream, put on the top layer, and refrigerated the cake until I was ready to do the chocolate ganache.

I poured the warm ganache over the top of the cake. I used salted, chopped pistashios on top as a garnish.

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