Knead both cakes separately and put to refrigerator on about 3 hour.
On smeared fat form rub off on grater dark cake, to spread evenly, press gently, levelling surface lightly. Grease with marmalade thinly and cover with layer of rubbed off bright cake. Press again lightly and to level with palm.
Stove about 35 minutes in temperature 380 degree F (195 degree C). Still warm cut on squares of side about 1 inch (3 centimeters).
You can keep such cookies even for 2-3 weeks in a tin.
Bon appettite! | 
