Marly Cake

Butter and glaze two dome-shaped pointed molds, seven inches high by six inches in diameter; fill them almost to the top with a lemon-flavored biscuit preparation, the same as for mandarin cakes (No. 3245), and surround the opening with a band of buttered paper; stand them upright on a raised-edge baking sheet and bake the biscuits in a slow oven for one hour. Remove and unmold on a pastry grate, and when cold cut the bottoms off straight and let get stale for the next twelve hours. Now lay the cakes on a grate, placing them on the cut end and brush them over lightly with apricot marmalade (No. 3675), then cover one of them entirely with pink icing (No. 102) and the other with white (No. 102). Two minutes after, without letting it get dry, divide each biscuit into eight pieces from top to bottom, pointed on the tops, and when the icing is thoroughly dry take up the pieces one by one and reconstruct them into one biscuit, only being careful to alternate the colors, having first a pink piece and then a white one; empty the inside of the biscuit as neatly as possible and fill the center with St. Honore cream (No. 49), to which pounded almonds and a little kirsch have been added, dressing it in layers alternated with cut-up macaroons soaked in rum. Invert the biscuit on a cold dish covered over with a folded napkin.