Marillan Cakes

Bake a baba in a flat mold having a cover, or else in a tin mold covered with another. Moisten the crust lightly with baba syrup (No. 3227) and cut it two-thirds across without detaching it at the further end; empty the crumbs out partly and fill this double crust with flavored whipped cream or else with smooth cooked Italian cream (No. 140). The top and around the base of the cake should be covered with liquid apricot marmalade (No. 3675) laid on with a brush.