Categories: Cakes 
      Yield: 1 servings 
  
    1/4 c  Butter 
      1 c  Almond paste 
      1 c  Rich milk or light cream 
    1/2 c  Sugar 
    1/2 c  Toasted almonds, ground 
      6    Egg yolks 
      1 ts Vanilla 
  
  Cream butter until it is soft.  Add almond paste a little at a time, 
  alternating with milk.  Stir in sugar and ground nuts.  Cook over 
  medium heat, stirring constantly until cream thickens. 
  Stir a few tablespoons of hot, thickened cream into egg yolks. Then 
  pour egg-yolk mixture into remaining cream, stirring briskly. 
  Return to low heat.  Continue to cook and stir until cream thickens a 
  little more, being careful not to let it boil.  When mixture is cool, 
  add vanilla.