Magicians

Prepare three pastes of different tints and flavors; have an almond paste with egg-yolks (No. 126), another paste made of pistachios the same as for pistachio lozenges (No. 3395), only keeping it a little firmer, and the third of almond paste as for ordinary fancy cakes (No. 124); into this incorporate a little softened cocoa. Roll these pastes separately to three-sixteenths of an inch in thickness and on the chocolate one spread a thin layer of well-reduced apricot marmalade (No. 3675); on top of this place the pistachio flat, cover it with more of the same marmalade and lastly put the almond flat on top. Slide this on a grate and leave it stand in a cool place for one hour to set, afterward cooking it in a hot oven; as soon as done and partly cold ice the cake with vanilla icing and divide it into small lozenges.