Instructions
1. Prepare the Cake Base:
Cream together the softened butter, sugar, and vanilla sugar until light and fluffy.
Add the egg yolks one at a time, beating well after each addition.
Sift in the flour, baking powder, and powdered sugar.
Stir in the milk until you have a smooth batter.
Line a springform pan with baking paper and spread the batter evenly in the pan. Set aside while preparing the meringue.
2. Prepare the Meringue:
Whip the egg whites with the sugar until stiff peaks form.
Spread the meringue over the cake batter.
Sprinkle the sliced almonds evenly on top.
3. Bake the Cake:
Bake in the center of a preheated oven at 175°C (350°F) for 20–25 minutes.
Let the cake cool on a wire rack.
Carefully remove the baking paper and loosen the edges with a knife.
4. Cut and Fill the Cake:
Once cooled, slice the cake horizontally into two layers.
Whip the cream until stiff, then gently fold in the vanilla custard.
Spread the cream filling on the bottom cake layer and place the second layer on top (almond side up).
5. Chill and Serve:
Refrigerate the cake for a while before serving. This helps the filling set and makes the cake easier to slice.
Tip: You can use store-bought vanilla custard to save time. For a firmer filling, keep it in the fridge before assembling the cake.
Serve and enjoy with a cup of coffee or however you like!
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