Categories: Cheesecakes 
      Yield: 6 servings 
  
      3    EGG YOLKS                         3/4 ts VANILLA 
      2    EGGS                                3 tb CAKE FLOUR 
    1/2 c  GRANULATED SUGAR                    2    EGG WHITES 
      1 tb GRANULATED SUGAR                  1/4 ts CREAM OF TARTAR 
    1/3 c  ALMONDS, finely ground          
  
  ** BASE ---- ** Preheat oven to 450. 
   
  Grease a jelly roll pan, line it with wax paper. Grease and flour the 
  paper. 
   
  Beat the yolks, eggs, 1/2 cup sugar and almonds in large bowl until triple 
  in volume and almost white (about 5 minutes). Stir in vanilla. Sift cake 
  flour over top and fold in with spatula. Beat egg whites with cream of 
  tartar until small peaks form. Gradually add the 1 T. sugar and beat until 
  stiff, fold into egg batter. 
   
  Pour batter into pan and spread evenly. Bake 7 minutes until lightly 
  browned and springy. 
   
  Invert onto wire rack. Remove wax paper. Cut out round base for cake, using 
  pan as cookie cutter. Using shaped cookie cutters cut shapes from remaining 
  cake to use on top of cake. Place cake in bottom of springform pan. ** 
  FILLING