Almond, Elderflower And Lime Travel Cakes

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10 ounces almond paste, broken into 1-inch pieces (1 cup)

3 large eggs

2 1/2 tablespoons cornstarch

Pinch of salt

4 1/2 tablespoons unsalted butter, melted and cooled

1 tablespoon St-Germain or other elderflower liqueur

2 cups confectioners' sugar

2 1/2 tablespoons heavy cream

2 1/2 tablespoons St-Germain or other elderflower liqueur

1 1/2 teaspoons fresh lime juice

1/2 teaspoon finely grated lime zest, plus zest strips for decorating

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