Huldas Charlotte Cake - flour

Method

• Marzipan Crust - Bottom Layer -- Sift together and set aside, 1 1/4 flour, 1/8 t salt and 1 t baking powder.
• Cream 1/4 c softened butter, 1/2 c sugar (add slowly) and 2 eggs(add after sugar one at a time - scraping bowl frequently).
• Slowly add dry ingredients.
• Blend only until completely incorporated.
• Wrap in plastic and refrigerate at least one hour.
• Marzipan Crust - Filling -- combine 6 T Orange Marmalade and 2 T Cointreau and set aside for later use.
• Marzipan Crust - Top layer -- Cream (scraping bowl often) 6 oz Almond Paste, 3 T sugar and 1/4 lbs softened butter.
• Add 3 eggs (one at a time just 'til incorporated - do not overdo).
• Then add 3 T flour and 1/2 t lemon zest.
• (set this mixture aside for later use).
• Marzipan Crust - Baking -- Roll chilled bottom crust dough on a lightly floured board until 12" round and place gently into greased 12 " spring-form cake pan.
• Spread Orange Filling across bottom layer leaving approximately 1/2 inch around edges free.
• Spread Top Almond Paste layer over Orange Filling, sealing edges.
• Bake at 350 degrees for approximately 30 minutes until light golden.
• Cool.
• Trim approximately 1/4 to 1/2 inch from edge of crust.
• Remove trimmed crust from bottom of spring-form pan, place on a cardboard cake round, clean spring-form pan and return trimmed crust on cardboard cake round to reassembled spring-form pan.
• Line the spring-form pan with Lady Fingers (or Madelines) that fit tightly to each other and tuck into space between edge of crust and sides of spring-form pan.
• You are creating a shell for the Mousse.
• Angel Kiss Mousse -- Beat until firm - (slow speed) 2 c heavy cream and 2 t vanilla (set aside).
• Beat until stiff - 6 egg whites (set aside).
• Combine 6 egg yolks and 1 c sugar in a metal mixing bowl or top of double-boiler .
• Then warm over very hot water, stirring constantly with a whisk.
• When thickened, remove from heat and whip until light and fluffy.
• Add 2 tsp vanilla to this egg yolk mixture.
• Soften 2 envelopes gelatin and 6 T cold water in small metal mixing bowl or top of double-boiler and dissolve over hot water.
• Whisk into whipped egg yolk mixture.
• Fold stiff egg whites and egg yolk mixture together and then add whipped cream - fold carefully to maintain lightness.
• Pour Mousse into Lady Finger and Marzipan crust lined 12" spring-form cake pan.
• Refrigerate over night.
• About 3 hours before cake is to be served --Clean and dry fruit.
• Either place fruit on top of Mousse in Lady Finger and Marzipan crust lined 12" spring-form cake pan in a pattern and use a commercial clear fruit glaze to brush over fruit or mix fruit and glaze in a mixing bowl and pour over Mousse in spring-form pan.
• (This is a matter of personal preference).
• Refrigerate approximately 2 hours.
• Undo sides of spring-form pan and immediately tie a ribbon with a bow around the cake.