ALMOND CREAM CAKE

On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet of flour through which has been stirred a heaping teaspoon cream tartar; stir very gently and do not heat it; bake in jelly-pans. For cream, take a half pint sweet cream, yolks of three eggs, tablespoon pulverized sugar, teaspoon cornstarch; dissolve starch smoothly with a little milk, beat yolks and sugar together with this, boil the cream, and stir these ingredients in as for any cream-cake filling, only make a little thicker; blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is soft, and stick in a half pound of almonds, split in two.