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1. Prepare 2 round 10-inch tins by lining with greased greaseproof paper. Make the Jap cake base by beating the egg whites very stiffly, adding the sugar, ground nuts and flours, and mixing lightly.
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2. Divide the mixture into 2 equal parts, and spread each in one of the 2 round tins. Cook in a moderate oven (350°F).
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3. Take off the paper from the base by moistening it with water, and, if necessary, finish drying the cakes in a slow oven. (These Jap cakes may be stored in an airtight tin.)
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FOR THE GENOESE SPONGE:
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1. Put the eggs, sugar and salt in a basin over hot water and beat until the mixture is light and thick (about 15 minutes).
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2. Add the mixed and sieved flours and baking powder, folding in delicately.
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3. Put into a greased and lined to-inch cake tin and cook in a moderate oven (350°F) for 40 - 45 minutes.
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TO MAKE THE BUTTER CREAM:
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1. Cream the butter and stir in the sieved icing sugar, then add a few drops of coloring to give a pale rose tint, and then finally add the Kirsch and mix well.
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TO ASSEMBLE THE CAKE:
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1. Spread one Jap cake with butter cream. Sprinkle the Genoese sponge with Kirsch to flavor and put on to the Jap cake.
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2. Spread the top of the sponge thickly with butter cream and cover with the second Jap cake, pressing this in place with a plate, to keep the gateau even and flat.
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3. Cover the top and sides with butter cream.
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4. Stick blanched and toasted almonds round the sides and dredge the top with lightly toasted ground almonds.
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5. Dust the surface generously with icing sugar, then, using the back of a knife; mark the sugar with a diamond pattern-the traditional decoration.
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