ALMOND REFRIGERATOR CAKE

3/4 c. butter
1 1/4 c. confectioners' sugar
1/2 tsp. almond extract
3 egg yolks, well beaten
3 egg whites, beaten stiff
1/2 pt. whipping cream
1 c. toasted almonds, finely chopped
1 1/2 doz. macaroons
1 1/2 doz. lady fingers (sponge cake)

Beat butter to a cream, adding sugar, almond extract and the well beaten egg yolks. Chill whipping cream. Fold into butter mixture the stiffly beaten egg whites and whipped cream. Line your cake plate with a layer of macaroons sprinkling toasted almonds over them. Line sides of cake plate with lady fingers (or strips of sponge cake) arrange them vertically.

Spoon on top of macaroons and almonds the mixture then layer rest of macaroons with mixture on top. Top all with extra whip cream or with an almond design or design made with leftover lady fingers. Chill until ready to serve.