Preparation

Assemble the cake layers:

• 如有必要，将蛋糕平整，然后将每个蛋糕切成两层，总共制成四层蛋糕。
• 将底层放在扁平的盘子上或衬有蜡条的蛋糕架上，以使其在组装蛋糕时保持清洁。在层上以1-1/2杯的奶油奶油的形式在层上，将其均匀地用金属蛋糕刮刀撒在蛋糕的边缘上。在一个小碗中，将果酱和大玛尼尔搅拌在一起。将三分之一的果酱混合物撒在下一个蛋糕层上，然后将其放在果酱馅料上，将果酱侧铺在果酱填充物上。重复接下来的两层。

Frost the cake:

• First apply a light coat of frosting (called crumb coating) to seal the cake crumbs in: Spoon about 1/2 cup buttercream into a small bowl. Spread it in a very thin layer over the entire cake with a small metal cake spatula. You should be able to see the cake layers through the icing. Chill the cake for about 20 minutes or until the icing is firm.
• Spread the remaining buttercream thickly and evenly over the entire cake with a large metal cake spatula. Don’t worry about getting a smooth, perfect finish; just make sure the cake is completely covered and the frosting is spread uniformly. You shouldn’t be able to see the layers underneath the buttercream.
• With the back of a teaspoon, smear the icing and pull it upward to form curls and swirls over the entire cake. Pile the chocolate curls on the top of the cake to garnish.