This is a really lovely cake to make and the first faffy cake I’d made in a little while.
Sandwich together four layers of light enriched hazelnut Genoese sponge with smooth chocolate and coffee butter cream, covered in flaked almonds and topped with some glossy glacé icing. As I said – a cake for kings – technically Paul III Anton, Prince Esterházy!
This one is out of the Hairy Bikers’ Big Book of Baking, which has loads of really tasty European recipes – for once cake that’s not French…
I enjoyed learning how to make the web pattern on the top by dragging a chopstick through piped chocolate rings in alternate directions.