JWU College of Culinary Arts

4 lbs., 12.25 oz. (2,162 g)

Recipe ID

US standard
Almond paste
3.5 oz.
99 g
Butter, unsalted, room teperature
12 oz.
340 g
Egg yolks, room temperature
14 oz.
397 oz.
Egg whites, room teperature
1 lb., 5 oz.
595 oz.
Sugar, granulated
14 oz.
397 g
7 oz.
198 g
Flour, pastry, Sifted
4.75 oz.
135 g
Preserves, apricot
As needed
As needed
As needed
As needed
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. In a mixing bowl fitted with a paddle, cream almond paste and flavoring, if desired, until smooth.
  4. Remove the paddle and attach a whisk.
  5. Add the room-temperature butter and to a pale color.
  6. Gradually add the egg yolks into the butter and almond paste mixture and whip to full volume.
  7. In a separate bowl, whip the egg whites, granulated sugar and cornstarch to a medium peak.
  8. Add the meringue to the butter and almond paste mixture.
  9. Fold in the sifted pastry flour.
  10. Baking Options:
  11. Bake in Baukmuchen machine; see instructions according to the machine.
  12. Bake in oven on a half sheet pan.
  13. Baking Instructions:
  14. Spread 11.25 oz. (180 g) of batter on a parchment-lined sheet pan.
  15. Bake in a 550°F (288°C) oven using the top element until the cake is light golden brown, approximately three to four minutes.
  16. Remove from the oven and brush with a mixture of equal apricot preserves and water.
  17. Spread 11.25 oz. (180 g) of batter on top of the apricot mixture.
  18. Return the pan to the oven and bake until the cake is light golden brown, approximately three to four minutes
  19. Remove the pan from the oven and top with the apricot mixture.
  20. Place a half sheet pan under the pan of cake to provide bottom insulation.
  21. Continue alternating layers of cake and apricot mixture until all of the batter is used, creating at least 12 layers of cakes.