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Gateau, Lyonnaise

Plunge three ounces sweet almonds and two beans bitter almonds in boiling water for five minutes. Drain, peel and pound them in a mortar to a paste with the white of one egg. Remove and place in a bowl; add two tablespoons Jamaica rum and two ounces granulated sugar; briskly stir with a wooden spoon for five minutes, then add one raw egg; mix well for one minute, then add one egg yolk; mix again, then add another; mix for one minute longer; dredge in two ounces sifted flour, gently mix with a skimmer for one minute. Beat up to a stiff froth the whites of the two eggs, carefully mix again with the skimmer for half minute.

Lightly butter a large dome-shaped mould; place the preparation in the mould, then set in a moderate oven to bake for twenty-five minutes. Remove, let cool off; unmould the cake and cut it into half-inch slices, crosswise. Spread a tablespoon creme Frangipani over each slice; carefully arrange the slices on top of one another, giving the original cake form. Place the cake on a cold dish with a folded napkin; decorate with whipped cream and serve with a claret Sabayon sauce in a separate saucebowl.