3                    EGG YOLKS
   2                    EGGS
     1/2   c            GRANULATED SUGAR
   1       tb           GRANULATED SUGAR
     1/3   c            ALMONDS, finely ground
     3/4   ts           VANILLA
   3       tb           CAKE FLOUR
   2                    EGG WHITES
     1/4   ts           CREAM OF TARTAR
  ** 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