Verbatim:

Tarte Chambord:

Beat until foamy and thick with a rotary beater 1 cup and 1 tablespoon sugar and 8 eggs, gently stir in 2 cups and 3 tablespoons thrice-sifted flour. Add 1 cup and 1 tablespoon melted unsalted butter. Bake in a deep buttered and floured cake pan in 350* preheated oven for 30 minutes. Take from oven, let stand for 10 minutes, take out of pan, place on grill. When cold, cut horizontally four times, making five layers.

Cream for Cake:

Turn with a wooden spoon in an enamelled saucepan the yolks of 10 eggs and very slowly add 1 1/2 cups icing sugar. Turn until thick and pale yellow. Put over lowest flame with 4 tablespoons butter for 2 minutes and as soon is butter is melted, stirring constantly, remove from flame and when the mixture is cold add drop by drop 3 tablespoons cold water. Return to flame stirring until the mixture is even. remove from flame and when the cream is cold add drop by drop 1/4 cup kirsch or curacao. Cover the layers and re-form the cake. Cover the top and sides with the cream and put in the refrigerator.

Coffee Frosting:

In an enamelled saucepan put 3/4 very strong black coffee. Add enough icing sugar to make a very heavy cream. Warm over low heat. Pour on cake and with a spatula cover top and sides of cake. Sprinkle thickly with finely ground pistachio nuts.

from The Alice B. Toklas Cookbook