NEAPOLITAN CAKE, A LA CHANTILLY.
First, weigh one pound of flour, eight ounces of sifted sugar, eight
ounces of pounded almonds, and eight ounces of butter; place these
on the pastry slab; add five yolks of eggs; the zest of the
rind of two oranges extracted by rubbing on a piece of sugar, and a
very little salt; work these well together, and when they are
roughly mixed, knead the paste into the form of a rolling-pin, and divide
it into twelve equal parts; these must be again kneaded into round
balls, rolled out to the diameter of about seven inches, placed upon
baking-sheets, spread with butter; after having cut them all of the
same size with a circular tin-cutter, let them be egged and pricked all
over with a fork, and baked in a light colour, and when done, placed
on a level slab or table with a baking-sheet upon them to keep
them straight as they become cold. These flats must then be laid one
upon another, with a layer of some kind of preserve spread between
each; apricot, greenage, straw-berry, orange, or raspberry-jam may be
used for the purpose. Previously to placing the last piece on the top
of the cake, it should be first decorated with meringue-paste or sugar-
icing; the sides must be masked with some kind of bright preserve,—such
as greenage, apri-cot, red-currant, or apple-jelly;—and afterwards
ornamented with a design similar to that represented in the wood-cut,
formed either of