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Gateau, Chambord

Four ounces fine sugar, one teaspoon vanilla essence, two ounces sifted flour, five eggs, whites and yolks separate, and half a saltspoon salt. Place the egg yolks, vanilla, sugar and salt in a bowl and briskly mix for ten minutes with a wooden spoon. Beat up the whites to a stiff froth and add to the mixture; mix well with a skimmer for one minute, add the flour and sharply mix for one minute. Lightly butter a large dome-shaped pudding mould, drop in the preparation and set the mould in the oven to bake for twenty minutes. Remove, let cool off and unmould.

Place in a small saucepan two egg yolks, one ounce sugar, one tablespoon flour; dilute these ingredients with two gills cold milk, then add half teaspoon vanilla essence; set the pan on the fire and stir the preparation with a wooden spoon for five minutes. Remove the pan from the fire, add two ounces peeled and finely chopped almonds and stir until cold. Then add one ounce good butter and mix well. Slice the cake into quarter-inch slices, spread a teaspoon almond preparation on each slice and carefully place the slices in position so as to give the cake its original form. Arrange on a dish with a folded napkin and serve.