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Divine Treats

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  Marmalade 1 Cup (16 tbs)
  Orange sponge cake 1 (1 Cake Roll)
  Almond paste 1 Pound (Commercial)
  Grand marnier 1 Ounce
  Yellow coloring 6 Drop
  Red food coloring 1 Drop
  Hot water 1⁄4 Cup (4 tbs)
  Icing sugar 2 Cup (32 tbs)
  Maple syrup 1⁄4 Cup (4 tbs)
  Pistachios 1⁄4 Cup (4 tbs), halved

Spread marmalade over cold cake.
Set aside.
In a large bowl, moisten almond paste with Grand Marnier.
Set aside.
Dilute food coloring in hot water, if desired.
Mix in icing sugar and maple syrup.
Set aside.
With a rolling pin, flatten almond paste to cake size.
Place on top of cake.
With a serrated knife, trim off a 1/2 inch (1 cm) border around cake to make straight, even edges.
Cut into 24 rectangles.
Place a cake rack over a cookie sheet.
Transfer a few cake pieces to rack.
Coat with syrup.
Decorate with pistachios.
Repeat with other cake pieces, retrieving syrup from cookie sheet each time.

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Divine Treats Recipe