Mondriaan Cake

Well, it's not so much of a recipe but rather a series of photo's with some text that serve as inspiration - and what an inspiration! We eventually made the cake using the Battenberg batter (what an aptly named batter!) from Rubik's Battenberg - another huge source of inspiration. We further followed the steps as illustrated in this book, and it worked well, though we don't have their professional tools, and it really was a lot of work. Not something you would make very often. Or even twice. But it was worth the work, a lot of oh's and ah's, and everyone wanted a slice!

Served as part of a buffet with a spring version of these Chocolate Brownies, Deviled Eggs, Spiced Nuts, and carrots with Aubergine Dip and Spundekäs'.

And just in case you're curious, the original makers of the Mondriaan Cake are publishing a book, Modern Art Desserts, available as of April 16th!