Beat the yelks of twelve eggs to a froth, with a pound of powdered white
sugar. Beat the whites of nine eggs to a stiff froth, and stir them into
the yelks and sugar. When the whole has been stirred together for ten
minutes, add gradually a pound of sifted flour, and half a pound of
almonds, blanched and pounded fine, then stir in three table-spoonsful
of thick cream. As soon as the ingredients are well mixed in, turn the
cake into buttered pans, and bake it immediately. Frost the cake with
the reserved whites of the eggs as soon as it is baked.