Peel 1½ lbs sweet almonds and ¼ lb bitter almonds. Pound very, very fine, adding 7 egg whites and 1 lb fine sugar. Transfer all this to a saucepan on top of the stove and cook until it begins to boil, stirring so that it does not burn. Cool, transfer to a clean paper casing, and set in the oven to dry. After removing the casing of baked almond paste from the oven, turn it out onto a wire rack and spread the bottom with egg white in order to detach the paper from the almond paste. Sandwich this almond layer between a biscuit torte and a chocolate torte, after spreading each layer with jam. Namely, lay a chocolate torte on the platter, spread it with a thick fruit purée such as applesauce or cherry purée, add the marzipan layer, press it down lightly, spread it with more fruit purée, add the biscuit torte, ice it, and decorate the top with icing, jam, etc.
For 6 persons use ⅓ of the indicated amount.