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Vienna Cake or Kauglauff

1 pound of light dough. 22 ounces of butter. 8 ounces of sugar. 15 eggs. 20 ounces of flour. Half pint of cream. Half cup of brandy. 1 pound of almonds. Mix up and beat and raise according to preceding directions. Blanch and split the almonds and mix half of them in the cake; use the remainder to stick all over the moulds with butter before the dough is put in. These mixtures all make the dough like fritter batter, just thick enough for almonds, fruit, etc., not to sink.

Shred citron or candied orange peel, pistachio nuts and the like are added at option. Sometimes the cakes are served hot, separated into layers with a sharp knife, and jelly spread between.