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Petites Precieuses

Three ounces powdered sugar, one and a half ounces flour, one ounce peeled and finely chopped almonds, four egg yolks, the whites of the four eggs, the rind of quarter of a lemon, finely grated, and half teaspoon salt. Place all these ingredients except the egg whites in a bowl and sharply beat up with a whisk for five minutes, then beat up the whites to a stiff froth, add to the bowl and gently mix with a skimmer for one minute. Lightly butter six individual pudding moulds; fill them up with the preparation. Place the moulds in a pastry tin and set in the oven for fifteen minutes. Remove, let rest five minutes, unmould, then with a knife or, rather, a Parisian potato scoop make a hollow in the centre of each cake down to half the depth and three-quarters of an inch in diameter on top of the thinner side. Press six preserved half apricots through a sieve, then place in a bowl with the scooped-out pieces of cake; add one tablespoon sugar, one tablespoon sugar, one teaspoon maraschino and one teaspoon kirschwasser; mix for one minute. Then fill the empty spaces of the cakes with the apricot preparation, dress on a dish with a folded napkin and serve.