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Gateau, Emma

Peel four juicy mandarins, remove silky skins as well as seeds, place in bowl with a tablespoon powdered sugar and two tablespoons curacoa, gently turn in seasoning and let infuse until required. Peel three sound sweet pears, cut in halves, remove seeds, then cut in slices; place in a bowl with a tablespoon sugar and two tablespoons Swiss kirsch, mix well and keep till required. Line the interior of a lightly buttered pie plate with a thin layer of feuilletage, then with pastry pincers pinch the edges of pie all around. Spread two tablespoons raspberry marmalade at bottom of plate, then neatly arrange mandarins and pears alternately all around at bottom and set in oven to bake for twenty-five minutes. Remove, beat whites of three eggs to a stiff froth, add tablespoon sugar and six drops vanilla essence, mix well, then spread preparation over fruit. Sprinkle over one ounce finely chopped, peeled almonds and one tablespoon powdered sugar, reset in oven for ten minutes, remove, dress cake on a dish with folded napkin and serve either hot or cold.