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the temperature indicated for about 45 minutes. Make the praline with 25 g/1 oz (2 tablespoons) butter, 125 g/4½ oz (⅝ cup) sugar and 200 g/7 oz (2½ cups) chopped almonds. For the butter cream, use 80 g/3 oz (½ cup) vanilla-flavoured custard powder, 200 g/7 oz (1 cup) sugar, 1 litre/1¾ pints (4¼ cups) milk and 500 g/18 oz (2½ cups) butter. Cut the cake horizontally three times to make four layers and fill. In addition, you will need 150 g/5 oz (⅝ cup) red currant jelly or jam and a few glacé cherries.