• ¾ lb. butter
• 4 tablespoons sugar
• 4 yolks of eggs
• 4 cups (1 lb.) flour
• Grated rind of lemon

Cream the butter and sugar together and add yolks of eggs, one at a time; then the flour and grated lemon rind. Bake in three layers. Spread the top of each layer with white of egg to moisten, a sprinkling of cinnamon, sugar and chopped almonds. Put raspberry jelly on top of two layers, and over all the following:

Creme: One pint thick, sour cream, vanilla, two tablespoons cornstarch and sugar mixed. Boil and lastly stir in the beaten yolks of two eggs.