When ready to serve, lightly dust the top of the cake with a layer of powdered sugar. Using a sharp knife warmed under hot tap water and wiped clean, cut it into thirds or fourths in each direction, creating 9 – 16 squares. This cake is very rich; a little goes a long way. Using a spatula, serve it on small dessert plates and garnish with whipped cream (ideally flavored with vanilla, bourbon, rum, or sweetened with malt syrup).