Beat the white of 10 eggs to a very stiff froth, add gradually 1 lb. of sugar and 1 lb. of almonds, previously blanched and pounded in a mortar. Put in a well-buttered tin and dry in a cool oven for 2 hours. When done, cut in half to make 2 cakes. Sprinkle with a little Madeira, cover with skinned and cored boiled apples, left whole, and over the cakes pour the following sauce: Beat the yolks of the 10 eggs with just under ½ lb. of sugar, flavour with vanilla, put on a slow fire and stir in 1½ pints of cream. This very rich cake is garnished with whipped cream.