Divine Treats Recipe
Summary
Ingredients
| Marmalade | 1 Cup (16 tbs) | |
| 1 cake roll orange spongecake | ||
| 1 lb commercial almond paste | ||
| Grand marnier | 1 Ounce | |
| 6 drops of yellow food coloring | ||
| Red food coloring | 1 drop | |
| Hot water | 1/4 Cup (16 tbs) | |
| Icing Sugar | 2 Cup (16 tbs) | |
| 1/4 cup maple syrup pistachios, halved | ||
Directions
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.
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.
Chef
