• 8 eggs, separated
• ½ lb. powdered sugar
• ½ lb. almonds, grated
• 2 oz. coffee, pulverized
• 1 teaspoon vanilla

Creme for Filling and Frosting

• 6 oz. fresh, unsalted butter
• 6 oz. powdered sugar
• 4 yolks, each one added separately
• 1 tablespoon coffee essence, added drop by drop

Beat the yolks until thick. Add the sugar; then the almonds and coffee and vanilla, and lastly fold in the well beaten whites. Bake in two layers in a moderate oven. Use the following:

Cream butter and eggs together, add each yolk separately, and coffee essence drop by drop. Decorate with small chocolate wafers and candied cherries. To be kept in a cold place until used in order to harden the creme. Cut with a knife dipped in hot water.