INGREDIENTS

INSTRUCTIONS

* BASE ---- ** Preheat oven to 450.  Grease a jelly roll pan, line it
with wax paper. Grease and flour the  paper.  Beat the yolks, eggs, 1/2
cup sugar and almonds in large bowl until  triple in volume and almost
white (about 5 minutes). Stir in vanilla.  Sift cake flour over top and
fold in with spatula. Beat egg whites  with cream of tartar until small
peaks form. Gradually add the 1 T.  sugar and beat until stiff, fold
into egg batter.  Pour batter into pan and spread evenly. Bake 7
minutes until lightly  browned and springy.  Invert onto wire rack.
Remove wax paper. Cut out round base for cake,  using pan as cookie
cutter. Using shaped cookie cutters cut shapes  from remaining cake to
use on top of cake. Place cake in bottom of  springform pan. ** FILLING

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Nutrition (calculated from recipe ingredients)
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Calories: 192
Calories From Fat: 68
Total Fat: 7.8g
Cholesterol: 152.1mg
Sodium: 46.7mg
Potassium: 131.1mg
Carbohydrates: 24.4g
Fiber: <1g
Sugar: 19.4g
Protein: 6.6g