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.
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