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Parve
Medium
8 Servings
Allergens 
4 Hours
Diets
This stunning cake is just perfect for the marzipan lover in your house! The nuts and almond extract are what give this cake that distinct marzipan flavor, so be sure to have them on hand! This recipe makes a very lot of each flavor of cake, but it freezes well, so you can bake in advance!
3/4 cup plus 2 and 1/4 cups sugar, divided
3/4 cup Gefen Confectioners’ Sugar
2 and 1/4 cups ground almonds
1 teaspoon lemon juice
1 and 3/4 pounds margarine
9 eggs, separated
3 tablespoons Gefen Almond Extract
4 and 1/2 cups flour
1/4 teaspoon salt
1 tablespoon Gefen Cocoa
8 drops pink coloring or strawberry extract
1 tablespoon Gefen Vanilla Extract
Tuscanini Apricot Fruit Spread or other apricot jam, for spreading between layers
9 ounces baking chocolate, melted
1 ounce margarine
6 baking sheets
In mixer, combine 3/4 cup sugar, confectioners sugar, almonds and lemon juice. Add margarine, two and 1/4 cups sugar, yolks and almond extract. Mix until crumbly. Add flour and salt gradually, mixing well, for five minutes.
Beat egg whites until stiff. Gently fold beaten whites into batter. Divide batter into three equal parts.
To part one, add cocoa. To part two, add pink food coloring or strawberry extract. To part three, add vanilla extract.
Spread each batter into lined cookie sheet. Bake for 15-20 minutes. Cool and invert onto lined cookie sheets.
Dissolve jam in a bit of hot water and mix until smooth. Spread onto first cake.
Invert second cake over first cake and spread jam over. Top with third cake.
Place a heavy object onto cake (cutting board etc.) to bear down. Refrigerate for several hours.
Preheat oven to 350 degrees Fahrenheit. Line six cookie sheets and set aside.
Combine chocolate and margarine and immediately spread over cake.
Cut into one- by two-inch rectangles.
Photography by Tamara Friedman
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