3 EGG YOLKS 3/4 ts VANILLA
2 EGGS 3 tb CAKE FLOUR
1/2 c GRANULATED SUGAR 2 EGG WHITES
1 tb GRANULATED SUGAR 1/4 ts CREAM OF TARTAR
1/3 c ALMONDS, finely ground
** BASE —- ** Preheat oven to 450.
Grease a jelly roll pan, line it with wax paper. Grease and flour the
paper.
Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple
in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake
flour over top and fold in with spatula. Beat egg whites with cream of
tartar until small peaks form. Gradually add the 1 T. sugar and beat until
stiff, fold into egg batter.
Pour batter into pan and spread evenly. Bake 7 minutes until lightly
browned and springy.
Invert onto wire rack. Remove wax paper. Cut out round base for cake, using
pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining
cake to use on top of cake. Place cake in bottom of springform pan. **
FILLING
Yields
6 servings
