• 7 large eggs, separated
• 4 cups ground almonds
• 1 1/4 cups sugar, sifted

Beat egg yolks and sugar until light and lemon colored.

Add ground nuts and mix well. Mixture will be very stiff at this point.

Fold in stifly beaten egg whites. Pour into paper lined 8" or 9" layer pans. Bake 40-45minutes, until toothpick inserted in center comes out dry.

Cool.

FROSTING

• 2 1/2 cups confectioner's sugar
• 1/2 teaspoon parve margerine
• 1 egg white
• 1 teaspoon vanilla
• 1-2 tablespoonss wine

Add vanilla, melted and cooled margerine, and wine.

Place cake on waxed paper. Frost between layers, top and sides (Mixture is quite runny, but hardens as it dries). Decorate with blanched almonds.