Breton Cake

Set in a basin one pound and a quarter of sugar, eighteen eggs and a small pinch of salt; beat continuously for twenty-five to thirty minutes so as to have it very light, then add six ounces of almonds, including an ounce of bitter ones, these to be pounded very finely with one egg. Continue the beating process for a few minutes longer and then mix in a pound and a half of sifted flour and finally ten ounces of melted butter. Distribute this preparation into a set of six Breton molds, having these buttered and floured; fill them up to the top and bake in a slack oven. Remove as fast as they are done, unmold on a grate, let cool and then pare very straight. Ice the smallest as well as the fourth one in size with white vanilla fondant (No. 58); the second and fifth with pink strawberry fondant and the third and sixth with chocolate fondant. Dry the icings well then dress the cakes on an office paste foundation in a pyramid, one on the other, alternating the colors and graduating the various sizes. Fill the hollow formed in the cake with Quillet cream (No. 48), and decorate with more of this pushed through a cornet. Keep the cake in a cool place until required for serving.