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Easy
This is a lovely-looking, very refined cake.
Blanch the almonds and dry in the sun or on the fire. Take a third of the larger almonds and divide them in half at their two natural lobes. Cut the other almonds into slivers. Using a whisk, beat the eggs and the sugar in a copper or brass bowl on the fire at 20 degrees Celsius (a little less than 70 degrees Fahrenheit) for a quarter of an hour. Remove this mixture from the fire and add the fl