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CAKE:
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1. Whisk eggs together with sugar for ½ hour, or until the mixture is thick and creamy (an electric mixer will obtain this result in 5-10 minutes).
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2. Fold in potato flour or corn flour and plain flour, well mixed together, and finally add 1 tablespoon cold water.
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3. Put into a round cake tin and bake in a slow oven (325°F) for 40-50 minutes. Turn out and cool.
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4. Divide the cake into 3 layers; sprinkle each liberally with thin cream to which some sherry has been added, or use neat sherry.
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5. Sandwich the pieces together with thick layers of whipped cream and chopped almonds or walnuts, and then cover the top and sides with a 1/8-inch layer of marzipan.
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MARZIPAN ICING:
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1. Whisk together plain flour and milk in a small saucepan, bring to the boil, remove and cool, then stir in drops of almond essence.
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2. Grind blanched sweet almonds, then grind them a second time with icing sugar.
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3. Mix well with the milk mixture until a sweet paste is formed.
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4. If desired, the marzipan may be colored.
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5. Roll it out on a board, with the help of a little icing sugar, to a thickness of 1/8 inch.
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6. Place it over the cake, allowing it to hang down over the sides and cover them completely.
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7. Decorate with flowers made from marzipan or with almonds or walnuts, according to which type of nut was used in the filling.
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