ingredients
ALMOND PASTE
3/4 pound ground almonds
3/4 cup superfine sugar
6 ounce Confectioner’s sugar, sifted
3 egg whites
a few drops of almond extract
3 tablespoons apricot spread, sieved
ROYAL ICING
4 egg whites
2 pound Confectioner’s sugar, sifted
4 teaspoons lemon juice
2 teaspoons glycerine
method
1. Mix the almonds and sugars in a bowl, then blend in the egg whites and almond extract to make a soft paste.
2. Knead until smooth and divide into three equal portions. Roll one piece out on a sugared board to a 8 inch circle.
3. Roll the remaining two thirds to a strip the same depth as the cake, and long enough to go all the way round the edge.
4. Brush the side of the cake with apricot spread. Place the long strip round the side and press firmly to join.
5. Place the circle of paste on top of the cake. Allow to dry for at least 3 days before icing.
6. To make the royal icing, whisk the egg whites until they become frothy. Add the sugar, a tablespoon at a time, and beat well after each addition.
7. Finally beat in the lemon juice and glycerine. To prevent the icing from hardening, cover the bowl with a damp cloth.
8. Spread the icing thickly over the top and round the side of the cake, then draw it up in peaks with the handle of a teaspoon.
9. Leave to set for a day, then arrange any decorations on top.
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