Hulda's Charlotte Cake

• 1 14 cups all-purpose flour
• 18 teaspoon salt
• 1 teaspoon baking powder
• 14 cup butter
• 12 cup sugar
• 2 eggs
• 12 teaspoon vanilla
• 6 tablespoons orange marmalade
• 2 tablespoons Cointreau liqueur
• 6 ounces almond paste
• 3 tablespoons sugar
• 14 cup butter
• 3 eggs
• 3 tablespoons flour
• 12 teaspoon lemon zest
• 2 cups heavy cream
• 2 teaspoons vanilla
• 6 egg whites
• 6 egg yolks
• 1 cup sugar
• 2 teaspoons vanilla
• 2 tablespoons gelatin
• 6 tablespoons cold water
• 3 dozen ladyfingers
• 1 pint blueberries
• 1 pint raspberries
• 1 pint strawberry
• 2 cups strawberry glaze

1. Marzipan Crust - Bottom Layer -- Sift together and set aside, 1 1/4 flour, 1/8 t salt and 1 t baking powder.
2. Cream 1/4 c softened butter, 1/2 c sugar (add slowly) and 2 eggs(add after sugar one at a time - scraping bowl frequently).
3. Slowly add dry ingredients.
4. Blend only until completely incorporated.
5. Wrap in plastic and refrigerate at least one hour.
6. Marzipan Crust - Filling -- combine 6 T Orange Marmalade and 2 T Cointreau and set aside for later use.
7. Marzipan Crust - Top layer -- Cream (scraping bowl often) 6 oz Almond Paste, 3 T sugar and 1/4 lbs softened butter.
8. Add 3 eggs (one at a time just 'til incorporated - do not overdo).
9. Then add 3 T flour and 1/2 t lemon zest.
10. (set this mixture aside for later use).
11. Marzipan Crust - Baking -- Roll chilled bottom crust dough on a lightly floured board until 12" round and place gently into greased 12 " spring-form cake pan.
12. Spread Orange Filling across bottom layer leaving approximately 1/2 inch around edges free.
13. Spread Top Almond Paste layer over Orange Filling, sealing edges.
14. Bake at 350 degrees for approximately 30 minutes until light golden.
15. Cool.
16. Trim approximately 1/4 to 1/2 inch from edge of crust.
17. Remove trimmed crust from bottom of spring-form pan, place on a cardboard cake round, clean spring-form pan and return trimmed crust on cardboard cake round to reassembled spring-form pan.
18. Line the spring-form pan with Lady Fingers (or Madelines) that fit tightly to each other and tuck into space between edge of crust and sides of spring-form pan.
19. You are creating a shell for the Mousse.
20. Angel Kiss Mousse -- Beat until firm - (slow speed) 2 c heavy cream and 2 t vanilla (set aside).
21. Beat until stiff - 6 egg whites (set aside).
22. Combine 6 egg yolks and 1 c sugar in a metal mixing bowl or top of double-boiler .
23. Then warm over very hot water, stirring constantly with a whisk.
24. When thickened, remove from heat and whip until light and fluffy.
25. Add 2 tsp vanilla to this egg yolk mixture.
26. Soften 2 envelopes gelatin and 6 T cold water in small metal mixing bowl or top of double-boiler and dissolve over hot water.
27. Whisk into whipped egg yolk mixture.
28. Fold stiff egg whites and egg yolk mixture together and then add whipped cream - fold carefully to maintain lightness.
29. Pour Mousse into Lady Finger and Marzipan crust lined 12" spring-form cake pan.
30. Refrigerate over night.
31. About 3 hours before cake is to be served --Clean and dry fruit.
32. Either place fruit on top of Mousse in Lady Finger and Marzipan crust lined 12" spring-form cake pan in a pattern and use a commercial clear fruit glaze to brush over fruit or mix fruit and glaze in a mixing bowl and pour over Mousse in spring-form pan.
33. (This is a matter of personal preference).
34. Refrigerate approximately 2 hours.
35. Undo sides of spring-form pan and immediately tie a ribbon with a bow around the cake.

flour, salt, baking powder, butter, sugar, eggs, vanilla, orange marmalade, liqueur, almond paste, sugar, butter, eggs, flour, lemon zest, heavy cream, vanilla, egg whites, egg yolks, sugar, vanilla, gelatin, cold water, ladyfingers, blueberries, raspberries, strawberry, strawberry glaze

Taken from www.food.com/recipe/huldas-charlotte-cake-256358 (may not work)