INGREDIENTS

INSTRUCTIONS

Marzipan  Mix almond powder, icing sugar, and flour together. Beat
whites to  froth, add sugar, beat to firm peak. Incorperate powder into
whites.  Add vanilla now if using extract, if using powdered, add with
almond  powder. Pour into chemisier'd round pan, 8 inches or so, and
bake at  375-390 till it's done.  Boil sugar and water together. While
it's boiling, beat the yolks  over a double boiler untill they are
light and fluffy. When the syrup  reaches soft ball, pour into yolks
and continue beating untill it is  cool or it reaches ribbon stage
(creme will form a ribbon that will  stay on the surface for a while
before sinking).  Beat the butter till it's the same consistancy as the
creme. Mix the  two together and add the coffee extract.  Boil the
sugar and water for syrup, add rum.  Boil the sugar and water for
caramell, take it to the point where it  just starts to change color.
Remove, dunk the nuts in and let cool.  You will have to crush the
chopped walnuts, as they will now be a big  sticky mess.  Cut the cake
in half, spread with syrup, add a layer of butter cream,  sprinkle with
chopped nuts, spread the top part with syrup, place on  top of cake,
and cover with butter cream. Decorate with butter cream  rosettes and
walnut halves.  Posted on rec.food.recipes by ah787@freenet.carleton.ca
(Bill Stuart)  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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