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["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."]
