(3265). Valentine Cake With Rum (Gateau Valentin Au Rhum)

Crush one pound of almonds with one pound of sugar and three eggs; make it into a very fine paste; put it into a basin and dilute gradually with thirteen eggs and one gill of rum; beat well until perfectly light. Line a mold with very thin sweet paste (No. 136); fill it three-quarters full with the preparation and strew over some finely cut-up almonds. Bake in a very slack oven for three-quarters of an hour, then turn the cake out on a grate and allow to cool; when cold glaze with a light frosting flavored with rum. This cake can be kept for several months if wrapped in tin-foil and left in a dry cool place.