The "cake part" of this cake is similar to a cream puff, so it's quite airy and light. I've even omitted the crust and used this recipe as an eclaire cake, putting French vanilla pudding on the bottom cake, stacking the 2nd cake on top of that, and using a chocolate glaze over all.
1 1/2 C. powdered sugar
2 T. butter, softened
1 1/2 t. almond extract
1-2 T. milk
Stir in milk a teaspoon at a time until glaze is desired consistency. Spoon over cooled cakes and sprinkle with nuts. I like to use almonds, but any nut will do.