Roll paper-thin, millimeter-precise sheets of dark chocolate clay, coffee-colored buttercream clay, and almond sponge clay. Stack six alternating layers using a roller to compress them without distorting the straight edges. Chill the raw stack in the freezer for 10 minutes to firm the clay, then use a tissue blade to slice clean, rectangular cake portions with visible internal striping. Coat the top plane with glossy dark chocolate liquid clay, cure, and place a tiny speck of genuine gold leaf foil on the top corner.
8. Japanese Fluffy Soufflé Pancake Stack with Melting Butter
