Almond Biscuit

Beat one pound of sugar in a basin with fifteen egg-yolks, obtaining a very light mixture; add five ounces of sweet and one of bitter almonds, pounded finely with two egg-whites; continue to whip together for a few minutes longer, then add five ounces of flour, five ounces of fecula, two ounces of melted fresh butter and lastly twelve stiffly whipped egg-whites. Pour this preparation into a pound cake or "manque" mold lined with paper, and bake in a very slow oven. Turn out the cake as soon as done, transferring it to a grate to cool; mask the surface with apricot marmalade (No. 3675) and ice with almond milk fondant (No. 58). After this icing is dry slip the cake on a round board covered with lace paper and decorate the top with royal icing. Surround the base with a circle of fine large preserved cherries and lozenges of angelica.