用双手轻轻刷各层中多余的碎屑。将一个蛋糕层放在平坦的盘子上。为了保护盘子免受涂片的侵害,将小箔或羊皮纸滑动蛋糕底部以盖住盘子。使用金属刮刀或桌刀的后边缘,在整层上均匀地撒上2杯糖霜。将大约一半的浆果放在糖霜上的单层中,但在蛋糕边缘周围留下半英寸的空间。将第二个蛋糕层(顶部)放在糖霜的顶部。确保将侧面对齐,然后在层上轻轻按下。在整个蛋糕上涂一层非常薄的糖霜,以密封任何流浪的碎屑。在冰箱中冷却5分钟。将剩余的糖霜铺在蛋糕的顶部和侧面,在顶部留下许多漩涡和峰值。 Garnish the top with remaining berries. Carefully remove the foil or parchment strips from under the cake. Refrigerate the cake for 4 hours or up to two days. To keep the fruit looking fresh, cover the cake loosely with plastic after it has chilled for 1 hour.
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