1890 Cream Cake - cooking recipe

Ingredients

10 eggs
1/2 cup pulverized sugar
1 cup flour
1 teaspoon cream of tartar
1/2 pint sweet cream
3 egg yolks
1 tablespoon powdered sugar
1 teaspoon cornstarch
little milk
1/2 lb almonds

Preparation

On beaten whites of 10 eggs,sift one and a half pulverized sugar and a goblet of flour throught which has been stirred a heaping teaspoon cream of tarter,stir very gently and do not heat it.
Bake in jelly pans.
For Cream take a half pint of sweet cream,yolks of 3 eggs,tablespoon pulverized sugar,teaspoon cornstarch,dissolve starch smoothly with a little milk,beat yolks and sugar together with this.
Boil the cream and stir these ingredients in as for any cream cake filling,only make a little thicker.
Blanch and chop fine a half pound almonds and stir into the cream.
Put together like jelly cake while icing is soft,and thick and stick in a half pound of almonds,split in two.