Recipe - Chabela Wedding Cake

175 g Refined granulated sugar
300 g Cake flour, sifted three
Times
17 Eggs
Grated peel of one lime

Place 5 egg yolks, 4 whole eggs, and the sugar in a large bowl. Beat
until the mixture thickens and then add 2 more whole eggs; repeat,
adding the remaining eggs two at a time until all the eggs have been
added. When the last two eggs have been beaten in, beat in the grated
lime peel. When the mixture has thickened, stop beating and add the
sifted flour, mixing it in a little at a time with a wooden spoon
until it has all been incorporated. Finally, grease a pan with
butter, dust with flour, and pour the batter into it. Bake for 30
minutes.

For the Filling:

150 grams apricot paste 150 grams granulated sugar

To Prepare the Filling: Heat the apricot paste together with a little
bit of water; after the mixture comes to a boil, strain it,
preferably through a hair or flour sieve, but a coarser strainer can
be used if you don't have either of those. Place the paste in a pan,
add the sugar, and heat, stirring constantly, until the mixture forms
a marmalade. Remove from the heat and allow to cool slightly before
spreading it on the middle layer of the cake, which, of course, has
previously been cut or sliced up into layers.

For the Fondant Icing:

800 grams granulated sugar 60 drops of lime juice plus enough water to
dissolve the sugar

To Prepare the Fondant: Combine the sugar and water in a pan and heat,
stirring constantly, until the mixture comes to a boil. Strain into
another pan and return to heat; add the lime juice and cook till it
reaches the softball stage, wiping the edge of the pan with a damp
cloth periodically to prevent the sugar from crystalizing. When the
mixture reaches that stage, pour into a damp pan, sprinkle with
water, and allow to cool slightly. After it cools, beat with a
wooden spoon until creamy. To ice the cake, add a tablespoon of milk
to the fondant, heat until it softens, add a drop of red food color,
and frost only the top part of the cake with the fondant icing.

Meringue icing:

10 egg whites 500 grams of sugar

Beat together until they reach the coarsethread stage. Frost rest of
cake with meringue icing.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip