Roederer Cake

Pound six ounces of almonds and six ounces of pistachios with a little milk to make a fine, soft paste. Put one pound of sugar in a basin, slowly add sixteen whole eggs, and beat until very light, heating it slightly on hot embers or on a very slow fire; put in the almond paste and continue beating for a few moments longer, then mix in with a small skimmer three-quarters of a pound of rice flour and lastly half a pound of melted butter. Butter a pound cake mold, line it with paper and fill it three-quarters full with the preparation; push into a very slack oven to cook for an hour and a quarter. When done remove and invert it on a grate to cool, then detach the cake from the paper and cut it across in two; fill it with some Bavarian cream (No. 3135), into which mix three ounces of pistachios pounded with a little vanilla syrup; cover the entire cake with hot apricot marmalade (No. 3675); coat it with pistachio fondant (No. 58) and bestrew immediately with finely shredded green pistachios; let the fondant dry, then slide the cake on a lace-paper covered board or dish and surround the base with a row of small cream cakes (No. 3295), glazed with sugar cooked to "crack" (No. 171) and sprinkled with shredded pistachios.