Ingredients:
Cake Mixture
 | 1 3/4 Cups sifted all-purpose flour |
| 3 Tsp baking powder |
| 1/2 Tsp salt |
| 1 Stick of real butter |
| 2/3 cup granulated sugar |
| 2 eggs, unbeaten |
| 1 Tsp vanilla |
| 6 Tbs whole milk |
Almond Topping Mixture
| 1/2 Cup slivered blanched almonds |
| 1/3 Cup sugar |
| 4 Tbs butter |
| 1 Tbs milk or cream |
Filling Mixture:
| 2 1/2 Tbs sugar |
| 2 Tbs cornstarch |
| 3 egg yolks, lightly beaten |
| 1 cup of whole milk |
| 1/2 Tsp almond extract |
| 3 Egg whites, stiffly beaten |
| pinch of salt |
Prepares 1 cake
Preparation time: Not known
Cook time: Not known
Cake Batter:
| Preheat oven to 375 F, grease and flour a 9" spring form pan. |
| Sift together, flour, baking powder and salt. |
| Cream the butter until fluffy, add sugar gradually, beating until light. Add eggs one at a time, beating well after each addition. Add Vanilla. |
| Add the dry ingredients, 1/3rd at a time, alternating with the 6 Tbs of milk. Stir only enough to blend. |
| Pour the batter into the spring form pan. |
Almond Topping:
| Heat the topping ingredients until the sugar dissolves. |
| Pat a spoongull of flour over the top of the cake batter using the back of a spoon. |
| Pour the almond mixture evenly over the batter. |
| Bake 25 minutes or until cake tester comes out clean. (Cool cake while preparing filling). |
Cake Filling:
| Combine the sugar, cornstarch and egg yokes in the top of a double boiler. |
| Separately heat milk to scalding, and slowly pour over egg yolk mixture, stirring constantly and quickly with a whisk. |
| Place over hot water, cook while stirring constantly until smooth and thick. (DO NOT ALLOW TO BOIL). Stir in almond extract. |
| Beat egg whites, adding the salt, until stiff peaks form. Fold egg whites into the yolk mixture. |
| Place a piece of wax paper over the top, and chill. |
Final Assembly:
| When the cake has cooled, slice in half crossways to make two layers. |
| Place the bottom layer cut side up on a cake plate & spread with the chilled filling. |
| Top with the second layer with the almond glazed side up. |
| Refrigerate until time to serve. |