ALMOND LAYERS:

2/5 lb. almonds
1 1/4 c. sugar
8 egg whites

BUTTER CREAM FILLING:

6 egg yolks
3/4 c. milk
3/4 c. sugar
4 sticks butter

GARNISH:

Roasted almonds
Whipped cream
Candied violets

Grind the almonds, then mix them with the sugar. Beat the egg whites into stiff, firm peaks and fold them carefully into the nut mixture. Spread the batter out into a rectangle that is about as large as the cookie sheet. The cookie sheet should first be covered with grease-proof paper that has been greased and sprinkled with flour. Bake at 350 degrees for about 20 minutes.

Immediately loosen the cake from the paper when baked and place it on a rack to cool.

For the Butter Cream Filling: mix the egg yolks, milk and sugar together in a pot. Allow the mixture to simmer into a thick custard while beating vigorously. Let cool and beat occasionally. Beat the batter until soft and add it a dab at a time to the custard while beating vigorously. Divide the almond cake in half and place the layers together with the filling in between and on top.

For the Garnish: Divide the cake up into squares with both light and dark roasted almonds. Squeeze a dab of whipped cream into the center of each square and place a candied violet (or other sugar decoration) on the top of each cream dab. Makes 12 to 15 servings.