First cream

• ½ pint (3 dl.) milk
• 3 oz. (90 g.) caster sugar
• ¼ lb. (120 g.) chopped almonds
• 3 eggs
• vanilla essence

Second cream

• ½ pint (3 dl.) double cream
• 2 oz. (60 g.) caster sugar
• brandy or any liqueur or orange or almond essence

For the first cream, mix the eggs and sugar together with a whisk and add the vanilla and the cold milk gradually. Sprinkle a ring mould with a hollow centre with chopped, blanched almonds and fill it with the mixture. Place the mould in a baking tray and bake at 300° F., gas mark 2, for 40 minutes or till set. Chill in the refrigerator, and when cold turn out and fill the centre with the second cream. For this you whisk the cream stiff, stir in the caster sugar, and flavour with a few drops of almond essence, brandy, any liqueur, or orange essence. The centre may be decorated with crystallized fruit, angelica, violets or rose leaves.