Almond Cake Recipe

Beat the yelks of twelve eggs to a froth, with a pound of powdered white

sugar. Beat the whites of nine eggs to a stiff froth, and stir them into

the yelks and sugar. When the whole has been stirred together for ten

minutes, add gradually a pound of sifted flour, and half a pound of

almonds, blanched and pounded fine, then stir in three table-spoonsful

of thick cream. As soon as the ingredients are well mixed in, turn the

cake into buttered pans, and bake it immediately. Frost the cake with

the reserved whites of the eggs as soon as it is baked.

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