Serves 12.

1 lg. angel food cake

FILLING:

2 c. powdered sugar
1 c. butter (softened)
1 c. toasted almonds (keep some back for frosting)
5 egg yolks (may use less)
1/2 c. brandy (optional)

FROSTING:

1/2 pt. whipping cream
1/2 tsp. vanilla
1/8 c. brandy (optional)
3 to 4 tsp. powdered sugar

In buttered skillet, saute almonds until lightly browned. Blend sugar and butter and beat until fluffy. Add egg yolks, one at a time, beating well after each. Blend almonds and brandy into mixture.

Line rounded bowl with waxed paper. Slice angel food cake into 1/2 inch layers. Place top layer in bottom of bowl and spread filling onto layer. Continue in this order until cake and filling are layered in the bowl. Chill overnight. Turn layered dessert out on serving dish and FROST. Sprinkle with almonds.

Delicious and showy for special affairs. A smaller cake may be used and measurements for filling and frosting may be lessened accordingly.