Glazed Cake Squares
ready in 1 hr 20 min.
Preheat the oven to 180°C | 350F | gas 4.
Line a rectangular baking dish with parchment paper.
Melt the butter; allow to cool slightly.
Separate the eggs. Whisk the egg yolks, 3 tbsp of sugar and the gingerbread spices in a bowl over a hot water bath until creamy. Allow to cool slightly. Fold in the flour and the melted butter.
Beat the egg whites with the remaining sugar until stiff peaks form. Fold into the egg yolks. Put the mixture into the baking dish and smooth the top. Bake in the preheated oven for approximately 30 minutes.
Remove the cake from the oven and allow to cool until the edges start to pull away from the sides of the dish. Turn out onto a cooling rack, remove the parchment paper and allow to cool completely.
Mix together the marzipan paste and the powdered sugar. Roll out the mixture between two pieces of cling film to the size of the cake.
Melt the chocolate coatings in a bain-marie set over a half-filled saucepan of simmering water.
Trim the edges of the cake square and slice horizontally into half. Spread the cut side of one half with the jelly and the other with the marzipan. Put the slices back together; jelly and marzipan facing. Slice into forty 2 X 2 cm, bars.
Add the palm oil to the chocolate and stir well. Pour the melted chocolate over the bars and allow to set.