This is how it looked at the time of serving.
As promised, though a day late, here comes the recipe.
Or well, not really a recipe with accurate measurements, it is more like a rough sketch. As I mentioned in the previous post there’s not really any recipes for this type of cake, it is all up to you and how you want it.
The only thing that is common in all recipes is that the fillings need to be creamy, and that it is best served the day after layering it up. To allow the bread to soak up some of the moist from the filling, simply because they taste better then.
Decorations can wait until a few hours before serving.
