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Feather Frosted Layer Cake

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  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.

Recipe Summary

Difficulty Level: 

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2772 Calories from Fat 721

% Daily Value*

Total Fat 81 g124.1%

Saturated Fat 6.9 g34.5%

Trans Fat 0 g

Cholesterol 153.2 mg51.1%

Sodium 547.5 mg22.8%

Total Carbohydrates 472 g157.3%

Dietary Fiber 18.3 g73.4%

Sugars 382.4 g

Protein 40 g79.3%

Vitamin A 13.8% Vitamin C 156.7%

Calcium 55.5% Iron 54.2%

*Based on a 2000 Calorie diet

Feather Frosted Layer Cake Recipe