Adapted from the Apicius International School of Hospitality and Chef Gabriella Ganugi
Note: This is an ideal cake to turn into an elegant dessert simply by filling it with sweetened whipped cream, pastry cream, or Chantilly cream. Slice the cake in half lengthwise using a long serrated knife. Carefully set the top portion aside, spread a layer of desired filling on the bottom layer, then replace the top layer. Dust the top with powdered sugar, slice and serve.
For 8 Person(s)