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Leaf Cake

Blanch and pound one-half pound of sweet almonds with half a dozen bitter ones; rub the yolks of eight hard-boiled eggs until quite smooth. Mix three-quarters of a pound of butter with a pound and a quarter of flour, and when quite smooth stir in the above ingredients with one-half pound of caster-sugar, three well-beaten eggs and a sufficient quantity of milk to make a consistent paste. Work the mixture thoroughly, then lay it on a paste-board on which some flour has been sifted, dividing it into six equal portions, and rolling them out very thin. Butter a baking-sheet, lay the cakes on it, brush them over with a paste-brush dipped in beaten egg, and bake to a light yellow in a slow oven. When cooked slip one of the cakes off the bakingsheet, cover it with a coating of any kind of preserve, place another cake on the top of that, coat that also with preserve, and so on till the last cake is on the top. Mask the top of the last cake with the finest white sugar icing, trim all evenly around the edges with a sharp knife, and serve when the icing is quite dry.