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Gateau, Constantine

Place in a bowl four ounces fine sugar, adding five egg yolks, one teaspoon orange-flower water, two ounces finely chopped peeled pistachios, and briskly stir with a wooden spoon ten minutes. Beat up the whites of five eggs to a stiff froth and gradually add to yolks, with three ounces sifted flour and a saltspoon salt, gently mixing with the skimmer meanwhile. Lightly butter a small square pastry pan, line bottom with a sheet of paper, then drop in preparation, neatly smooth surface, and set in a moderate oven thirty minutes. Remove and let cool off, turn on a pastry grill with a pan underneath, and remove paper. Place three ounces glazed sugar in a saucepan with a tablespoon very strong-made coffee, the white of half an egg, and briskly stir on the fire while heating for three minutes. Remove, pour in a tablespoon good kirsch, mix well, then spread this glaze over the cake, let cool off, dress on a dish with a folded napkin and serve.