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Hi, I’m Rachel for Expert Village and now we’re going to take the nut cake and put
it on top of the sponge cake as you’re going to, as you're going to see. I took it out
already, the reason why the nut cake is upside down is because during baking, because the
nuts, that this cake is very heavy for the egg whites. It doesn’t come so pretty on
the top so when we take it out we just flip it over to the other side which is flattened
and now we’re going to put frosting on top of this cake too. The rest of the frosting,
this is a very rich cake
and make sure when you cut pieces it should be very thin because of it’s richness. Now
after, after we finish with this, with this layer we’re going to put the cake for about
ten minutes to the freezer, into the freezer because we don’t want the crème and the
frosting to be mixed with each other and to prevent that we have to get this frosting
hard. So we’re going to leave it in the freezer as I said for about ten minutes before
we put the final layer which is the frost, chocolate frosting. In the end, to let the,
to make the cake look good, neat and even we’re just going to cut the end and we’re
going to put some frosting to cover it.