Layer-cakes

Ingredients

• almonds
• jelly
• cake tins

Directions

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

2. Rub off excess grease with a coarse towel, ensuring no small particles remain.

3. If using jelly, beat it smoothly and spread it between the layers before the cakes cool completely.

4. Use an inverted jelly tin to create a level surface for layering the cake.

5. Allow the cake to cool on the tin before storing it in a cool place.

6. To cut the cake, make a round hole in the center with a knife or tin tube to prevent crumbling.

7. For the custard filling, place ingredients in a custard kettle or tin pail and set in boiling water to cook, avoiding burning.

8. To blanch almonds, pour boiling water over them, let stand briefly, drain, then place in cold water to slip off the skins and pound.