- 3/4 cup butter
- 2 (8-oz.) cans almond paste
- 1-1/2 cups sugar
- 8 large eggs
- 1-1/2 cups all purpose flour
- 1 (12-oz.) can apricot filling
- 6 ozs. white chocolate, melted
- Chocolate Ganache Frosting: 1-1/2 cups whipping cream
- 24 (1-oz.) squares semisweet chocolate, chilled
Grease bottom and sides of two 15x10x 1 inch jellyroll pans, and line with waxed paper. Grease and flour paper and set aside.
Beat butter and almond paste at medium speed with an electric mixer until creamy.
Gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in flour.
Spread evenly into prepared pans.
Bake at 400° for 8 to 10 minutes.
Cool pans on wire racks.
Turn one cake out onto a flat surface and remove waxed paper.
Spread with apricot filling.
Top with remaining cake and cut with a 1-1/2 inch round cutter.
Place small cakes on a wire rack in a large shallow pan.
Using a squeeze bottle, coat top and sides with warm Chocolate Ganache (recipe follows).
Spoon up excess frosting that drips through rack.
Reheat and refill bottle and use to continue frosting cakes.
Chill cakes 10 minutes and pipe dots on frosted cakes with white chocolate.
Chocolate Ganache Frosting:
Heat whipping cream in a heavy saucepan over low heat.
Add chocolate, stirring until smooth. Mixture will thicken as it cools.
Reheat over low heat if necessary.