10 egg yolks
1 1/2 c. white sugar
2 tbsp. bread crumbs
2 1/2 c. almonds, blanched and ground
10 egg whites, stiffly beaten
1/4 c. light rum

Beat egg yolks and sugar until thick and pale. Fold in bread crumbs and ground almonds. Fold in egg whites. Bake in buttered 13 x 9 inch jelly roll pan, for 18 minutes at 350 degrees until it shrinks from sides slightly. Turn out on icing-sugar-sprinkled towel to cool. When cool, drizzle rum on cake and cut into fourths, crosswise, giving your four layers.

ICING:

6 eggs
1/2 c. milk
1 c. sugar
1/2 lb. butter, sweet, unsalted, room temperature
1/2 c. light rum

Beat together in top of double boiler the eggs, milk, and sugar until thick. Remove from heat and continue beating until cool. When cool, beat in butter and rum, alternately (in fourths) the butter and first amount of rum. You must constantly beat, but if it persists in curdling, no harm is done. Spread icing on four layers, making sure to ice sides generously, then spread remaining icing on top, scoring it horizontally with fork to make an attractive finish. Store covered for 1 week in cold place. Do not freeze. Serves 10.