Javaneses

Cook a little Genoese preparation (No. 3307) on a baking sheet, having it a quarter of an inch thick. Then divide it into two even parts; cover one of these with a layer of Quillet coffee cream (No. 48) a quarter of an inch thick and lay the other half on top, pressing it down lightly so it will adhere to the cream; cover over with apricot marmalade (No. 3675) and place the cake in the ice-box to harden the cream. Then cut it out with an oval pastry cutter two and a quarter inches long by one inch wide. Glaze these separate cakes with coffee fondant (No. 58) and in the center of each lay a pinch of lightly burnt chopped almonds.