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Macaroon Cake

Often incorrectly called macaroni cake. A specialty at some of the fine bakeries.

It is a sheet of cake with macaroon paste baked on top and fruit jelly in spots. For the cake take 1 pound of sugar. 8 ounces of butter. 6 eggs. 1 small cupful of milk. 1 teaspoonful of baking powder. Flour to roll out--about 2 pounds. Warm the butter and sugar and stir them together to a cream, add the eggs two at a time, then the milk, then the powder and most of the flour. Work the dough on the table by pressing out and folding it till it can be rolled out to a sheet. Roll it thin as if for cookies, cut to the size of your baking pans, roll up the piece of dough on the rolling-pin and unroll it on the pan, previously well greased. Bake very light colored and not quite done, because it has to be cooked again.