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Cool in the tin then turn out onto a wire rack. A few days before you decorate the cake,feed it with a few more tablespoons of sherry, inserting a skewer and pouring the sherry into the holes. Wrap tightly in greaseproof paper and foil and store in a cool place.
Warm the apricot jam in a small saucepan till a bit runny. With a pastry brush,paint the cake all over with the jam. Next roll out the marzipan using icing sugar to stop it sticking. When you have a circle nearly twice the width of the cake, lay the marzipan onto it gently pressing down and cut away any excess round the bottom of the cake. Allow the marzipan to dry for 24 hours before icing, to prevent the icing becoming discoloured.
4 egg whites
900g of sifted icing sugar
1 tablespoon of lemon juice
2 teaspoons glycerine
Whisk the egg whites in a large bowl till frothy, Stir in the icing sugar a bit at a time and the lemon juice and glycerine and then beat thoroughly with a wooden spoon.The icing should form soft peaks when pulled up with the spoon. Spread the cake with icing and decorate when the icing is set.
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