Yield: 6, 8, 10 & 12" topsy turvy cake

4 lb 8 oz white granulated sugar

4 lb 8 oz pastry flour

18 each whole large eggs

1 lb 8 oz high-quality, unsalted butter

1 lb 8 oz creme fraiche or sour cream

2 T baking soda

4 T pure vanilla extract

2 T pure almond extract

Sift together all the dry ingredients with the exception of sugar. In an electric mixer fitted with a paddle attachment, cream butter and sugar until light in color and most of the sugar have been dissolved. Add the eggs one at a time and rain-in the pastry flour to the mixture. Add the vanilla and almond extracts.

Place in a greased and paper-lined topsy turvy cake pans and bake in a pre-heated oven set at 310F for about 1 hour to 1 hour and 30 minutes, being careful not to over bake.