No. 3039 — Almond Baba with Flour

Blanch and skin 1 pound (3 glasses) sweet almonds and ¼ pound bitter almonds. Pound very fine, adding 1 egg white. Beat 24 yolks with 2 glasses sugar until white; once the mixture thickens, add the almonds, continuing to rub in one direction.

Fold in the foam of 24 beaten whites, sifting in either ¾ glass fine wheat flour or ½ glass potato flour. Stir, transfer to a buttered and breadcrumb-coated mould, filling only three-quarters, and bake in a fairly hot oven.

After taking it from the oven, leave the baba in its mould until slightly cool. For six people use half the quantities.