Favart Cake

Whip sixteen eggs in a basin with one pound of powdered sugar and two ounces of vanilla sugar (No. 3165); beat till very light while heating slightly, then stir in with a spoon one pound of sifted flour and later three-quarters of a pound of melted butter. Butter a hexagonal mold (Fig. 139) with clarified butter, flour it over and fill it three-quarters full with the preparation. Bake in a slow oven; when done, unmold on a grate and when thoroughly cold cover with peach marmalade (No. 3675), ice with kirsch icing (No. 102), dredging the top with chopped burnt almonds and some small one-eighth inch squares of angelica and citron.