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Victoria Cakes

Plunge two ounces of almonds in boiling water for two minutes, drain, skin, place in a mortar with two tablespoons kirsch and half the white of an egg; pound to a paste, remove and place in a bowl, with three ounces fine sugar, a half saltspoon salt and one raw egg; briskly mix with a wooden spoon for three minutes, then add three egg yolks, two ounces flour and mix again for five minutes. Beat up the whites of the three eggs to a stiff froth and gradually add to the bowl, lightly mixing meanwhile. Lightly butter six individual savarin moulds and evenly divide the preparation in them, lay in a pastry pan and set in oven for twenty-five minutes. Remove, pour a teaspoon rum over each cake, let cool off and unmould on a cold dish.

Beat up two gills double cream to a stiff froth, add a teaspoon vanilla essence, two ounces powdered sugar and a half pint small, well-picked, washed and dried fresh strawberries; mix well with a spoon, then divide the cream in the centre of the cakes and serve.