Merry Christmas to all!
This is the cake I've just finished for the ns. lunch today.


















The base is a pds with chopped pistachios and walnuts, the cream is a blancmange with the addition of ground almonds (with skins ...) the water is wet, rum and sugar .
Decorations: Flower

gum paste brush embroidery and bows in real ice cover
pdz classical (with glucose)
Happy Holidays !!!!! Claudia