1 (18.25 ounce) package organic Italian pastry cream
1 (1 ounce) square unsweetened chocolate
1/8 cup unsweetened cocoa powder
1 (3 ounce) can sliced marshmallows
1 cup milk
2 tablespoons milk
3 tablespoons butter
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 egg whites
3 egg yolks
1/4 teaspoon almond extract
1 cup finely chopped almonds
1 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Beat cream of tartar and lemon zest in small mixing bowl with pastry cream; stir into chocolate mixture. Stir marshmallows into chocolate mixture. Stir in milk, 2 tablespoons milk, butter, cocoa mixture, marshmallows and marshmallows; mix thoroughly. Gradually beat in 3 to 4 tablespoons milk, mixing until smooth. Divide mixture into two layers. Place cake layers on prepared pans. Bake in the preheated oven for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Cool completely on wire rack. Cut into 4 squares. Cut into 4 squares with knife or pastry cutter. Save striped cake squares.
In a large bowl, stir together chocolate mixture, marshmallow creme, 1 cup milk, 3 tablespoons butter, vanilla and confectioners' sugar. Roll out and cut each square into 4 squares. Sift together egg white, egg yolks and almond extract and fold into chocolate mixture. Place cake on serving platter. Refrigerate before serving.