4 egg whites
1 cupful sugar
1/2 cupful butter
2 cupsful flour
1/2 cupful sweet milk
1 tsp. baking powder
1 tsp. vanilla

Bake quickly in thin layers. Filling: blanch in boiling water one pound of almonds, remove skins and beat fine in a strong piece of white cloth. Make icing; place a layer of cake, a layer of icing, a thick layer of crushed almonds; then ice the bottom of next layer before placing it. Proceed as before. Ice all over. Ornament on top with whole blanched almonds.