Cake (Prussian) (Berg River Recipe)

Source: Hildagonda J. Duckitt, 1891

Instructions

  1. Have these ready: eggs; 250 sweet almonds; 1 lb. flour; 20 bitter almonds; 1 lb. white sugar; a wineglass of brandy.
  2. Whisk the yolks and the whites separately.
  3. Blanch and pound the almonds.
  4. Beat the yolks and sugar together; then the whites; add the flour, and lastly the almonds.
  5. Bake one hour and a half. A very good cake.

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