My most sincerest of appologies.
You are indeed right that the two ingredients have opposite outcomes. I sould not have said marzipan. I was thinking off the cuff when I wrote that, and I was thinking in the direction of using the marzipan as an almond flavouring ingredient like cocoa. It is sold as both a finished desert and in tubes as an ingredient. Use a whipped filling, flavoured or not (you could use ground almonds in the whipped filling or almond extract or heck, brandy). Use the Marzipan as an exterior garnish as variouse forest floor items like mushrooms or as leaves.
I saw this "birch log" last christmass at Denningers. Too expencive for me to purchase, but it looked absolutely stunning. It used sheet curls of marzipan to simulate pealing birch bark. As I said, we went wheat free a year and a half ago, and we are still learning how to cook. I have only just started using Spelt to bake with. Not an easy grain! To many allergens in the family :(
A slightly different one is this (No, I couldn't find a pic of the marzipan one. It was, if I remember correctly, about ten bucks more than this one, it was also a lot more detailed.):
With the description:White Chocolate Pistachio Buche
Light pistachio sponge surrounds white chocolate truffle cream flavoured with orange brandy, wrapped in a pure white chocolate sheet and garnished with chocolate snowflakes.