The refreshing lemon flavor and subtle mingling of butter, almond and coconut make this cake as appealing inside as out.
8-inch cardboard round, cake decorating turntable, 1½-inch flower-shaped
Prepare freshly grated coconut as directed. Place
If desired, prepare the Classic Marzipan and tint the 2 ounces with 1 drop yellow food coloring as directed.
Prepare Lemon Almond Cream; refrigerate until ready to use.
Place the cake on a flat surface, and split it into two
Turn the top layer upside down so the cut side is up, and center it on the cardboard round on the turntable. Spread about ⅓ of the lemon-almond cream evenly over this layer; then top it with the other layer. Spread the sides and top with the remaining cream.
Hold the cake in one hand directly over the baking sheet covered with the grated coconut, and tilt the cake slightly. With the other hand, pick up some of the coconut and press it into the filling along the sides. Rotate the cake as you apply the coconut until the sides are completely covered. Sprinkle the remaining coconut on top. Press the coconut lightly into the filling with the flat side of a clean metal spatula to ensure that it adheres.
Pour the powdered sugar into a sieve, and tap its edge to sprinkle the sugar evenly over the cake.
Roll the marzipan paper-thin, about
© 1984 Flo Braker estate. All rights reserved.