You are here

Feather Frosted Layer Cake

admin's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

Rate It

Your rating: None
4.219445
Average: 4.2 (18 votes)