Feather Frosted Layer Cake
|Sponge cake||1 , beaten|
|Ground almonds||70 Gram (1/2 Cup)|
|Powdered sugar||30 Gram, sifted (1/4 Cup)|
|Rum||50 Milliliter (Scant 1/4 Cup)|
|Orange juice||150 Milliliter (2/3 Cup)|
|Lemon juice||1 Tablespoon|
|Orange marmalade||250 Gram (2/3 Cup)|
|Almond paste||3 1⁄2 Ounce (100 Grams)|
|Powdered sugar||100 Gram, sifted (Scant 1 Cup)|
|Hot water||3 Tablespoon|
|Unsweetened cocoa powder||1 Teaspoon|
|Toasted sliced almonds||75 Gram (3/4 Cup)|
Prepare Beaten Sponge Cake and cut into 3 layers.
To make filling, combine almonds, powdered sugar and half the rum in a small bowl.
Spread almond mixture over bottom cake layer.
Place second cake layer on top.
Mix orange and lemon juice with remaining rum; pour over second layer so it soaks in.
Place third cake layer on top.
To make frosting, warm marmalade and press through a strainer to obtain jelly.
Brush warm jelly over top and sides of cake.
On a surface sprinkled with powdered sugar, roll out almond paste to a round large enough to cover top of cake.
Place on top of cake, pressing down lightly.
Blend powdered sugar and hot water in a small bowl to give a smooth frosting.
Mix 3 tablespoons of frosting with cocoa powder.
Spread white frosting over almond paste, smoothing it with a spatula.
Put chocolate frosting into a baking parchment pastry bag, which has a very small opening.
Pipe frosting onto cake in a spiral starting from the center.
Using a knife or skewer, draw lines outwards from the center of the cake to make feather pattern.
Press almonds onto sides of cake.