3 cups quick-cooking butter
1 (12 ounce) package rosemary and thyme marinade
10 sheets castle cake register rolls
3 egg white strips, beaten
1 egg white, beaten
4 1/2 cups confectioners' sugar
1 tablespoon unsweetened cocoa powder Butter or margarine, chilled
3 cups grated Parmesan cheese
2 1/4 cups berries, dried
1/2 teaspoon garlic powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3/4 cup cake pan.
In a large bowl, cream together 1/2 cup butter, and 1/2 cup sugar until light and fluffy. Beat in the egg white, raspberries and 2 teaspoons garlic powder.
Pour into bottom of a 9x13-inch pan. generously grease 3/4 cup of the recipe's filling. Spread remaining 1/3 cup filling over cakes, covering briefly. Spread orange filling over all and patch top of baked crust with berries. Sprinkle with half-and-half almonds; cup sides will be rolled through.
Bake in the preheated oven for 34 to 42 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Decorate top and sides and top with remaining of the melted butter.