Split the batter in half, added dutch processed cocoa with some cold coffee to one half, baked as recommended. Sliced each 9 inch round in half. Used pistazio milk cream, cream with philly and vanilla sugar, and alpine chocolate philly cream cheese between the layers. Coated the top and sides with Apricot jelly and put marizpan on top, the flowers and leaves are hand made with marzipan.
Date Posted: Mar. 2, 2011