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Almond Gâteau
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Ingredients
Components
- Almond Sponge, split into 2 layers
- Dessert syrup flavored with rum
- Apricot jam
- Almond macaroon mixture
Method
Procedure
- Moisten the sponge layers with syrup and sandwich them together with apricot jam.
- Coat the sides of the cake with the macaroon mixture. Using a star tube or basketweave tube, cover the top of the cake with macaroon mix in a basketweave pattern.
- Let stand for at least 1 hour.
- Brown quickly in a hot oven (450°F/230°C), abou
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