Sweet Hearts - cooking recipe

Ingredients

2 (8-inch) sponge cakes
marzipan
7 oz. pkg. almond paste
3 Tbsp. light corn syrup
1/4 tsp. almond extract
1 1/2 c. 10x sugar
1/2 c. apricot preserves

Preparation

Cut sponge cake with 3 or 4-inch heart shaped cookie cutters. Brush top and sides of each heart with preserves.
For marzipan, mix almond paste, corn syrup, almond extract and sugar; stir until mixture forms a stiff dough.
Roll out and trim into 6-inch squares.
Place marzipan over tops and sides of cakes.
Pleat corners and trim bottom edges.
Decorate cakes with leftover marzipan as desired.