This is another decadent cake that takes quite a commitment but produces an amazing result. Each layer needs to be baked individually, then topped with cream, covered in crumbs and drizzled with ganache, which sounds more complicated than it is. The cake layers start more like biscuit pieces, but once you add the cream filling and let the cake set overnight, they start to soften and soak in the delicious, moist filling. I like to cut the cake into pieces in advance, but it also looks lovely as a round or square cake presented as a whole.
For this cake you need patience, time and precision, and in return you'll get a light, beautiful, show-stopping dessert!