1/2 lb. butter
1 lb. 4X sugar
2 egg whites, unbeaten
Yolks of 3 hard boiled eggs
1 tsp. almond extract
1 lb. almonds

Cream butter. Add sugar gradually, then add egg whites, unbeaten. Beat until thick and creamy. Add the yolks of the eggs, which have been put through a sieve, then follow with the extract. When the cake is cool, cut in half, fill in the icing between the layers and then finish with icing the top and sides. Then spread over the cake the almonds which previously have been halved and toasted.