Ingredients
- Egg Yolks (5 large)
- Egg Whites (7)
- Granulated Sugar (2 1/4 cups)
- Heavy Cream (2/3 cup)
- Whipping Cream (1 1/4 cups)
- Milk (1 1/4 cups)
- Cornstarch (2 tbsp)
- vanilla pod (1)
- Butter (2/3 cup)
- Flour (1 1/4 cups)
- Baking Powder (1.5 tsp)
- Sliced Almonds (to taste)
Instructions
Steps
- Prepare the vanilla custard: Separate the egg yolks, keeping the whites for the meringue. In a bowl, whisk the egg yolks, cornstarch, and sugar together.
- In a saucepan, heat the heavy cream and milk. Split the vanilla pod and add the seeds to the saucepan. When the mixture starts to bubble, pour half into the egg mixture while whisking continuously. Return the saucepan to the heat and mix in the egg mixture, whisking until thickened. Remove from heat and let cool, covering with plastic wrap directly on the surface.
- Make the cake: Cream together butter and sugar until fluffy. Add egg yolks one at a time. Stir in the flour mixed with baking powder, followed by the milk, mixing until smooth. Preheat the oven to 320°F (160°C) and line a baking sheet with parchment paper. Spread the batter evenly.
- Prepare the meringue: Whisk the egg whites and sugar until stiff and glossy peaks form. Spread the meringue over the cake batter, creating waves with a spatula, and sprinkle with sliced almonds. Bake for about 30 minutes until golden.
- Make the cream filling: Whip the whipping cream to stiff peaks and fold in the chilled vanilla custard.
- Assemble the cake: Once cooled, cut the cake in half. Place one half on a platter with the meringue side down, removing the parchment. Spread the cream filling over this layer, then place the other half on top with the meringue side up. Serve with fresh berries.