 The cake is then sliced horizontally to divide it into two or three rings, and thick layers of buttercream icing are placed between the rings, usually with a layer of red jam (typically strawberry, blackcurrant or cherry jam).The outside of the cake is then thickly coated with more buttercream and topped with caramel-covered brittle nuts, called "Krokant", toasted almond flakes and/or ground hazelnuts.Krokant is signature to this dish.