Ingredients
- 350 degree oven
- 1 1/2 round baking pans
- 1 apricot preserves
- 1 filling
- 400 gr sugar
- 375 gr all purpose flour
- 240 gr cooled coffee
- 240 ml water
- 170 gr semisweet chocolate
- 160 ml cooking oil
- 110 gr margarine
- 75 gr almond paste
- 65 gr unsweetened cocoa powder
- 28 gr baking soda
- 22 gr corn syrup (light)
- 4 gr vanilla extract
- 1 gr salt
Prepare frosting (glaze) by combining the margarine or butter in a saucepan with the semisweet chocolate and corn syrup. Stir over low heat until melted. Remove from heat. Let stand until glaze begins to thicken. Cut cake layers in half horizontally. Place 1 layer on a platter and spread with one third of the apricot preserves. Repeat 2 more times. Top with the fourth cake layer. Place almond paste between 2 sheets of waxed paper; roll until thin (about a 23 cm diameter). Remove top sheet of paper. Place almond past atop cake, paper side up; remove paper. Trim almond paste even with cake edge. Spread top and sides of cake with chocolate glaze (if glaze becomes too firm, stir in a few drops of hot water). If desired, garnish with chocolate curls (not included in ingredients list). Note: Some apricot preserves have large chunks of apricots. Cut these chunks into smaller pieces before using in this recipe. ----