Ingredients
- 300 about
- 10 diameter
- 10 disks
- 4 egg yolks
- 2 orange zest (grated)
- 2 oranges
- 1 gelatin (envelope)
- 5/8 apricot preserves
- 1/2 tube to make three (plain)
- 1/2 boiling milk them (into)
- 2 c sugar
- 2 1/4 c almonds (toasted sliced)
- 1 c milk
- 1 c egg whites
- 1 1/2 c butter (unsalted)
- 1/2 c orange juice
- 2 tb cornstarch
- 2 ts vanilla extract
- 1/2 ts lemon juice
- 1/2 ts almond extract
- 1 pn salt
filling. Repeat with another layer and another 1/4 of the filling. Top with last layer and mask cake with another 1/4 of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes.
