Nougatine Cake

Make a biscuit preparation with a pound of powdered sugar, a pound of flour, six whole eggs, eighteen yolks, six beaten whites, vanilla and a grain of salt. Bake this in a slack oven in three or four smooth fruit pie circles, six or seven inches in diameter by an inch to an inch and a half high. These circles should be buttered with clarified butter and glazed with fecula. After taking them from the oven remove from the circles and leave to get thoroughly cold for twelve hours. Prepare a buttered orange cream the same as for the Fleury cake (No. 3237). Mince half a pound of sweet peeled almonds, previously dried on a sheet of paper then roasted in a pan to brown nicely. Cut the biscuits into transversal slices three-eights of an inch thick, and taking up seven or eight of these, one by one, cover one side with a layer of the prepared cream, then put one on top of the other so as to form into a regular-shaped cake, and cover the top and sides at once with another layer of cream; now spread over the whole a layer of the roasted almonds, fastening them on with the blade of a knife, so as to equalize its thickness; besprinkle lightly with fine vanilla sugar (No 3165), and push the cake for one minute in a hot oven, simply to have the sugar adhere to the almonds, then take out at once and when cold dress on a napkin.