1/4 lb. almonds
1/4 lb. powdered sugar
1/4 lb. butter
1 pt. whipping cream
Vanilla and cherry brandy

Take a pound cake, trim the sides to make them straight, and trim off 1 end to stand it up around the sides of a charlotte mold, pressing it tightly together as explained above. Line the bottom of the mold simply with a round piece of white paper. When the mold is properly prepared, pound the almonds in a mortar until very fine, adding the sugar and vanilla, bit by bit. When this is well mashed, mix in the slightly softened butter and work in the mortar with a pestle to make the paste white and smooth. Add 1 liqueur glass of cherry brandy, put into a mixing bowl and mix with the whipped cream.

Pour this cream into the biscuit - lined mold and embed it in unsalted crushed ice. When it is very firm, slice off the cake sticking above the mold to make them even with the cream and turn over onto a platter covered with a napkin or doily. Remove the paper circle and decorate the top with sugared, vanilla flavored whipped cream, using a pastry bag with a fluted tube. This exquisite dessert has a delicacy of flavor far superior to Charlotte Rousse.