|Sugar||3 Cup (48 tbs)|
|Egg yolks||8 , beaten|
|Water||1 Cup (16 tbs)|
|Sponge cake||1 Pound, sliced|
|Sweet sherry||1⁄2 Cup (8 tbs)|
|Ground almonds||1 1⁄2 Cup (24 tbs)|
Combine sugar and water in saucepan.
Cook over low heat, stirring constantly, until sugar is dissolved.
Divide syrup into 2 equal parts; add sherry to 1/2 the syrup; add almonds and egg yolks to remaining 1/2 of syrup.
Simmer, stirring, until thickened to a paste.
Dip cake slices in sherry syrup.
Place alternate layers of cake slices and almond paste in greased baking dish, ending with paste.
Bake at 350Â° for 30 minutes.
Serve hot or cold