 The name is, however, not protected, so variations of the cake are also manufactured by other pastry shops in the region.Firstly the chef creates two thin rounds of Japonaise meringue containing ground almonds and hazelnuts, baked to a light brown colour, and one layer of sponge-cake.For the filling butter cream is prepared, flavoured with kirschwasser and sometimes tinted pink with food colouring (originally beetroot juice).