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VIENNA CAKE (a German recipe)

Make four or five white paper plates by stretching the paper over any round utensil-a large dinner or soup plate will do--plait up an edge an inch deep, and tack it round with needle and thread to keep it upright. Butter these papers, and lay them on baking-tins. Spread over each a layer of "sand tourte" mixture not thicker than a thin pancake. The sand tourte mixture is made thus. Stir half a pound of butter to a cream, then add the yolks of twelve eggs and half a lemon-peel grated. Add by degrees half a pound of sifted sugar, a quarter of a pound of fine flour, and the same of potato flour. When these ingredients are well mixed, add the egg-whites whipped to a snow. Bake the cakes in a moderate oven a nice yellow; do not let them tinge brown. When cold cut away the paper round, turn the cakes over, and peel off the bottom paper without breaking them. Lay one cake over the other, with different coloured preserves and marmalades between, till all are piled up. Dissolve powdered sugar with a little lemon-juice, spread it thickly over the top and sides of the cake to make a glazing. Put it into a cool oven to dry, and when cold ornament the top with preserved fruit or marmalade.