I was raised in Hong Kong and grew up eating desserts with Chinese and European/British influences. A lot of the cakes back home had this hard layer at the bottom, almost like a cardboard cake round, but edible. There was a thin jam brushed between the cake and the edible round.
And the flat white piece also had pierced holes in it, similar to biscuits...but sweet. It was almost marzipan-like, but I don't like marzipan and I'm pretty sure it would be too flexible. Can anyone tell me anything about this type of cake and what that layer is? I hope you can help me solve this mystery!
Sent by Candace
Editor: Readers, have you tried this type of cake, or have any idea what the mystery layer is made from?
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