12 Serves
87 Mins
Bake the sponge cake in a rectangular baking pan until golden and firm.
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ItalianVitamin E
3 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
39 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
25 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
36 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
1 g / 28 gSugar
48 g / 50 gSaturated Fat
1 g / 20 gCholesterol
4 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Remove the cake from the oven and allow it to cool completely on a wire cooling rack.
Trim the edges of the cake using a serrated knife and slice into thin, even layers.
Spread a thin, uniform layer of apricot jam and almond paste between the layers to assemble the cake stack.
Cut the assembled cake into precise small squares using a sharp knife and chill them briefly in the freezer to set.
Pour the prepared fondant icing over the chilled cake squares, ensuring they are fully coated, and allow the glaze to set before serving.
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