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Augusta Cakes

Place in a copper basin four egg yolks with two ounces sugar, half teaspoon vanilla essence and one ounce peeled and finely chopped almonds. Sharply stir with wooden spoon five minutes. Beat up the whites of the four eggs to a stiff froth and add to the yolks, gently mix with skimmer, add one ounce sifted flour, one ounce melted butter, and stir until well amalgamated. Divide the preparation in six individual tartlet moulds, then bake in oven fifteen minutes. Remove and let cool off. Place in a bowl two ounces sugar, half teaspoon vanilla essence and two ounces butter, set bowl on ice and sharply stir with wooden spoon six minutes. Evenly spread this butter over the cakes. Sprinkle a little sugar over and serve.