Mars Cakes

Roll out some foundation paste (No. 135) to an eighth of an inch in thickness; cut this into three-inch wide bands and cover these with a layer of almond cream (No. 40) mixed with as much vanilla pastry cream (No. 46); bake in a slow oven, and when done and cold mask over with a layer of meringue (No. 140), having it three-quarters of an inch thick; smooth the sides and tops well. Slit these bands across one inch and a quarter apart with the tip of a small knife and decorate each section with halved almonds or thin slices of almonds cut lengthwise and laid on symmetrically in imitation of branches, having a dry currant between each one. Cut the cakes where they have been slit, place them on a baking sheet, dredge with sugar and set into a slack oven to color the meringue; the bands may be left whole and divided where they were slit while yet hot.