4 egg yolks
2/3 c. sugar
1/4 c. water
1 tsp. vanilla
1/4 tsp. almond extract
1/3 c. flour, sifted
1/3 c. potato flour
3/4 tsp. baking powder
1/4 tsp. salt
4 egg yolk whites

Beat yolks until thick and lemon-colored. Slowly beat in sugar. Add water and flavorings; beat well. Sift flours together 3 times. Sift again with salt and baking powder. Fold into yolk mixture with wire whisk. Beat whites until stiff; fold into above mixture with whisk. Bake in ungreased spring-form loaf pan in 350 degree oven, 50-60 minutes. Cool upside down in pan. Remove; slice into 3 layers (electric knife helpful). Fill layers as follows.

FILLING:

1 tbsp. flour
2 tbsp. water
1/2 c. milk, scalded
2 egg yolks, beaten
1/3 c. sugar
2 tbsp. light rum
1 tbsp. vanilla
1/2 tsp. salt
1/2 c. whipping cream
1 egg white, beaten stiff

Mix flour with 2 tablespoons water; add milk and beat. Beat yolks well with 1/3 cup sugar. Add hot mixture, rum, vanilla, and salt. Cook on very low heat until mixture thickens. Chill until somewhat cooled and thick. Whip cream; fold it and egg white into chilled ingredients. Spread between layers. Top as follows.

TOPPING:

1/3 c. raspberry or apricot preserves
1 tbsp. sugar
1 c. whipping cream
1/4 c. almonds, slivered and toasted

Spread preserves over top of torte, almost to edge. Whip cream with 1 tablespoon sugar. Put in pastry tube and pipe around edge of torte, decorating the preserves with a few rosettes. Sprinkle with almonds.