Queen Cake

Beat up a pound of butter with twelve egg-yolks, adding a pound of sugar, a little at a time, half a pound of ground almonds, half a pound of fecula and then seven beaten whites, one quart in volume of drained whipped cream, vanilla or lemon flavored, a few candied orange flowers and a grain of salt, the cream to be added lastly. Bake in a slack oven in a spiral mold glazed with sugar. After the cake is unmolded and cold cover with apricot marmalade (No. 3675) and ice with maraschino icing (No. 102). No good results can be expected unless good cream is used.