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.