Hulda's Charlotte Cake

Ingredients

• 1 1/4 cups all-purpose flour
• 1/8 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 6 tablespoons orange marmalade
• 2 tablespoons Cointreau liqueur
• 6 ounces almond paste
• 3 tablespoons sugar
• 1/4 cup butter
• 3 eggs
• 3 tablespoons flour
• 1/2 teaspoon lemon zest
• 2 cups heavy cream
• 2 teaspoons vanilla
• 6 egg whites
• 6 egg yolks
• 1 cup sugar
• 2 teaspoons vanilla
• 2 tablespoons gelatin
• 6 tablespoons cold water
• 3 dozen ladyfingers
• 1 pint blueberries
• 1 pint raspberries
• 1 pint strawberries
• 2 cups strawberry glaze

Directions

1. 1

   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.

2. 2

   Marzipan Crust - Filling -- combine 6 T Orange Marmalade and 2 T Cointreau and set aside for later use.

3. 3

   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).

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Pour Mousse into Lady Finger and Marzipan crust lined 12" spring-form cake pan.

8. 8

   Refrigerate over night.

9. 9

   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).

10. 10

    Refrigerate approximately 2 hours. Undo sides of spring-form pan and immediately tie a ribbon with a bow around the cake.