Mazarine with Pineapple and Kirsch

Butter a timbale mold and fill it three-quarters full with savarin paste (No. 148); let rise in a mild temperature, and when this has reached nearly to the height of the top edges lay it on a tart plate and push into a brisk oven in order to bake the cake nicely. Unmold as soon as it is done and leave stand till cold. Now pare the cake evenly and cut it into transversal slices three-eighths of an inch thick; cover each of these with a layer of pineapple marmalade flavored with kirsch, and spread over some very finely chopped pistachios; reconstruct the cake as originally and mask the outside with hot apricot marmalade (No. 3675); bestrew with a mixture of chopped pistachios and dried almonds, then slide it on a dish to keep warm. Wash at the same time in hot water four ounces of citron, two ounces of angelica, and four ounces of orange peel, all cut into thin inch-long fillets; put these in a saucepan with a quart of twenty-eight degree syrup, place it on the fire and let boil up once or twice, then withdraw the saucepan to one side, and incorporate a quarter of a pound of very fresh butter divided in small pats, stirring constantly so as to mingle the butter well with the sauce; flavor with a gill of kirsch, and serve this in a sauce-boat to accompany the mazarine.