1 c. butter
2 c. sifted sugar
1 c. slivered toasted almonds
1 angel food cake
1/2 pt. heavy cream, whipped
5 egg yolks
1/4 c. Brandy

Cream butter and sugar. Add egg yolks, one at a time, blending well after each addition. Stir in Brandy and 3/4 cup almonds. Slice cake in thirds; fill with mixture. Chill for 24 hours. Just before serving, frost with whipped cream. Sprinkle with remaining 1/4 cup almonds. Yield: 16 servings.