1890 Cream Cake

Directions

1. 1
   On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it.
2. 2
   Bake in jelly pans.
3. 3
   For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this.
4. 4
   Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
5. 5
   Blanch and chop fine a half pound almonds and stir into the cream.
6. 6
   Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.