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Instructions |
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grease 13 X 9 X 2 inch pan then line with wax paper and grease
again with shortening (butter),
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in large bowl mix, almond filling, butter, sugar, egg yolks and
almond extract in large bowl with mixer until well combined. beat
in flour and salt.
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in separate bowl beat egg whites until foamy. with wooden spoon
fold egg whites into almond mixture and turn it over and over until
well mixed. Remove 1 1/2 cups batter spread in greased pan and
bake at 350 for 15 min. Should not brown.
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Separate remaining batter into 1 1/2 cups each and make one
red and one green. repeat above steps to bake. Cool all layers
completely. then heat apricot preserves in microwave and
spread half the jar on the first layer, put a layer of cake on a
repeat. then put on the third layer of cake and cover with plastic
wrap, lay a heavy cutting board or something on top and let sit
so layers stick well together. melt your chocolate and your
butter together in micro and spread over the top. refrigerate
until chocolate is hardened and cut into small squares. May be
frozen.
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Originally Submitted
11/23/2008
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