Sponge cake

Almond paste

1/2 cup powdered sugar
cream to blend
1 square chocolate, melted

Angelica

Make a frosting of the sugar and chocolate, using just enough cream to spread easily.

Cut a sponge cake into 3-inch rounds (or any size desired) and spread top and sides with the chocolate frosting.

With a pastry tube, spread the frosting on the outer top edge of the cake so that you have a hollow in the center.

Make little eggs of almond paste and place three eggs in the hollow on each little cake, then sprinkle the edeg of the nest with angelica.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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