Ingredients
5 tablespoons butter, softened2/3 cup confectioners’ sugar3 egg yolks1/2 teaspoon vanilla extract2/3 cup all-purpose flour1/2 teaspoon baking powder1/3 cup 2% milkMERINGUE:2 egg whites1/3 cup sugar1/4 cup sliced almondsFILLING:1/4 cup sugar2 teaspoons cornstarch1/2 cup 2% milk2 tablespoons beaten egg1/2 teaspoon vanilla extract
Preparation
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Add yolks, one at a time, beating well after each. Stir in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk. Pour into two 6-in. round baking pans coated with cooking spray; set aside.
In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter. Sprinkle with almonds. Bake at 350° for 20-25 minutes or until meringue is lightly browned. Cool on wire racks.
In a small saucepan, combine sugar and cornstarch; whisk in milk and egg. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool.
Run a knife around edge of baking pans. Using two large spatulas, carefully remove one cake to a serving plate, meringue side up. Carefully spread with filling. Top with second cake, meringue side up. Store in the refrigerator.
