Blanch almonds, chop fine or grind. Stone dates, pour boiling water over them, drain and rub to a smooth paste.
Beat the yolk of 1 egg and stir in a small portion of the date pulp and some sugar, and continue until egg, dates and sugar are all mixed. Stir well. Stir in most of the almonds and stir lightly into cake. Add beaten whites of the eggs. Bake in well greased and floured spring form in moderate oven. When cool cut in 2 layers and spread Whipped Cream, between.
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