3 egg yolks
1 egg
2/3 c. granulated sugar
2/3 c. all-purpose flour
1/4 c. potato flour
2 tsp. baking powder
2 egg whites

1. Preheat oven to 375 degrees. Butter and flour deep round 8 or 9 inch cake pan or spring form pan. In small bowl, mix 3 egg yolks with 1 whole egg. Add the 2/3 cup sugar. Beat at high speed or electric mixer until white and fluffy.

2. Sift together flour, 1/4 cup potato flour and baking powder. Stir into creamed mixture. Mix well.

3. In another bowl, beat egg whites at high speed of electric mixer until stiff peaks form. Carefully fold into flour mixture. Pour batter in pan.

4. Bake in 375 degree oven for 30 minutes or until top springs back when touched lightly near center.

5. Cool on rack, remove cake from pan when it has cooled 10 minutes. Cool on rack.

CREAM FILLING:

1 1/2 tsp. unflavored gelatin
2 tbsp. cold water
1 tbsp. granulated sugar
2 tsp. potato flour
1 c. heavy cream
2 slightly beaten egg yolks
1/2 tsp. vanilla extract
1/2 c. whipping cream, whipped

1. Soften gelatin in cold water.

2. Mix 1 tablespoon sugar and 2 teaspoons potato flour in top of double boiler. Stir in a little heavy cream until sugar and flour dissolve. Stir in 2 egg yolks, then remaining cream until blended.

3. Cook over simmering water until smooth and thick, stirring constantly. Remove from heat.

4. Stir in gelatin and vanilla until gelatin dissolves.

5. Stir occasionally until completely cool, but not set, about 1 hour at room temperature. Fold into whipped cream.

TOPPING:

1 (9 oz.) roll almond paste (Marzipan)
Few drops green food coloring
Powdered sugar

DIRECTIONS TO ASSEMBLE CAKE:

1. Divide cake into 2 layers. Spread filling between layers and on top of cake.

2. Roll almond paste topping loosely onto rolling pin, then drape over cake. Smooth down over sides and trim around base of cake.

3. Sprinkle with powdered sugar. Refrigerate until serving time. Serves 12.