Temperature: 350 ° F

Ingredients

Instructions

Cake:
Preheat oven to 350 degrees. Butter the Celebration or Gateau Pan and place in the refrigerator or freezer to firm the butter.
In a large bowl, beat the egg yolks, confectioners' sugar and almond extract until thick and lemon colored. Mix baking powder and cornstarch together and stir into egg-sugar mixture, mixing into a stiff dough.
In a separate bowl, whisk the egg whites and salt until stiff but not dry. Remove 1/4 of the beaten egg whites and stir into the dough until well combined. Pour the remaining beaten egg whites on top of the batter and gently, but completely, fold in. Pour batter into prepared pan.
Bake in preheated oven for 25-30 minutes or until a tester inserted in the center of the cake comes out clean. Cool in pan for 10 minutes; the cake settles while cooling. After 10 minutes remove cake to completely cool on rack.
Filling:
In a small saucepan, heat the orange marmalade and add the Kirsch. Set aside, off heat.
In a small chilled bowl, whip the cream until it begins to thicken. Add the sugar and vanilla extract and continue beating until thick. Reserve.
Chocolate Glaze:
Cut or break the chocolate and butter into small pieces. Place chocolate, butter, and corn syrup in small bowl and carefully melt, stirring frequently. Cool mixture to 90 degrees.
Slice cake horizontally with a serrated knife. Spread bottom with marmalade mixture. Top with the whipped cream. Replace top of cake, lining up design on side. Pour the cooled glaze in the center of the cake and spread quickly with a metal icing spatula over the top and down the sides of the cake, working the glaze as little as possible.
Serves 16-20