Layer Cakes

Ingredients

• Almonds
• Jelly

Directions

1. Thoroughly grease the cake tins, then grease again.

2. After using, rub the tins with a coarse towel to remove all cake particles.

3. Grease and fill the tins again without washing them.

4. If using jelly, beat it smoothly and spread it between the layers before the cakes are completely cold.

5. Once cooled, wrap the cake in a cloth and store it in a tin cake box.

6. To blanch almonds, pour boiling water over them, let them sit for a moment, then drain and place in cold water to slip off the skins, and pound.