3    Eggs
2/3 c  Sugar
1/4 c  Sugar (additional)
1/3 c  Each of potato flour &
Flour
1 ts Baking powder
2 ts Vanilla
2    Egg yolks
1    Envelope gelatin
1/4 c  Cold water
1 1/2 c  Heavy cream
Green Marzipan:
1    8 oz can almond paste
1/2 c  Confectioners sugar
3 dr Green food coloring
1 tb Egg white

In a bowl beat together 3 eggs & 2/3 cup sugar until the mixture is
very light. Sift together 1/3 cup each of potato flour & flour & 1
teaspoon baking powder. Add 1 tsp. vanilla to the egg mixture and
fold in the flour mixture. Pour the batter into two 9-inch round cake
pans, buttered & floured, & bake the layers in a moderate oven (350
degrees F.) for 15 minutes, or until they test done. Let the layers
cool on a wire rack for 5 minutes & turn them out on the rack to cool
completely. In a bowl beat together 2 egg yolks & 1/4 cup sugar until
the mixture is light. In a small bowl sprinkle 1 envelope gelatin
over 1/4 cup cold water to soften & set it over hot water until it is
dissolved. Add the gelatin to the yolk mixture with 1 tsp. vanilla.
Fold in 1 1/2 cups heavy cream, whipped. Spread 1 cake layer with
some of the cream, top it with the other layer, & spread the top &
sides with the remaining cream.

Prepare green marzipan: In a bowl combine one 8-ounce can almond
paste, 1/2 cup confectioners sugar, 3 drops of green food coloring,
& 1 Tbls. egg white until the mixture is smooth. Form it into a ball,
sprinkle it lightly with sifted confectioners sugar, & wrap it in
wax paper. Chill the marzipan for 1 hour. Sprinkle a 16-inch piece of
wax paper with sifted confectioners sugar & put the marzipan ball on
it. Top the ball with another piece of wax paper & roll it out into a
15-inch circle. Remove the top piece of wax paper, lay the marzipan,
paper side up, on the cake, & peel off the paper. Press the marzipan
against the sides of the cake & trim off any excess around the
bottom. Dust the top of the torte with sifted confectioners sugar.