Bake a very thin rimmed layer from short pastry.
Scald 1 lb prunes with boiling water, cover and set aside for awhile, then drain in a coarse sieve. Stone and finely chop the prunes. Boil a thick syrup from 1 lb sugar and ¾ glass wine and add 1 lb scalded and coarsely pounded almonds. Add the prunes, finely chopped lemon zest, and a little fine cinnamon and cloves. Place on coals, stirring, so that all this dries out slightly. Cool, fold in 6 beaten egg whites, pile into the baked layer of short pastry, and place in the summer oven. After removing it from the oven, cool, glaze, and decorate with jelly, fruits, etc.