1890 Cream Cake

• 10 eggs
• 1/2 cup pulverized sugar
• 1 cup flour
• 1 teaspoon cream of tartar
• 1/2 pint sweet cream
• 3 egg yolks
• 1 tablespoon powdered sugar
• 1 teaspoon cornstarch
• little milk
• 1/2 lb almonds

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. Bake in jelly pans.
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. Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
5. Blanch and chop fine a half pound almonds and stir into the cream.
6. Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.

eggs, pulverized sugar, flour, cream of tartar, sweet cream, egg yolks, powdered sugar, cornstarch, milk, almonds

Taken from www.food.com/recipe/1890-cream-cake-50246 (may not work)