Ingredients — (12 servings) — 16 ingredients
Vanilla sponge cake — 8 ingredients
80g butter (room temp)
70g sugar
3 egg yolks
45ml milk
5g vanilla extract
80g flour
4g baking powder
1g salt
Meringue — 5 ingredients
3 egg whites
1g salt
5ml lemon juice
150g sugar
40g almond slices
Vanilla pastry cream — 10 ingredients
480ml milk
100g sugar
30g cornstarch
10g flour
3 egg yolks
Pinch of (1/16 tsp) salt
10g vanilla extract
300g whipping cream
5g gelatin powder
30ml cold water
Decoration — 1 ingredient
Powdered sugar
Tin size — 8 inches round (you will need 2)
Instructions — 8h10m (including solidification process) — 19 steps
Vanilla pastry cream — 30m
Note: needs time to cool before preparing filling, so do this first
1.1: Place milk in a medium saucepan and bring to a simmer (79°C to 82°C)
1.2: Whisk the egg yolks with the sugar and salt until combined well. Add flour and cornstarch and mix to combine.
1.3: Take milk off heat, gradually add it to the egg mixture, and then return to heat, stirring until it boils and thickens.
1.4: Remove from head and add vanilla extract.
1.5: Pour the cream into a clean bowl (preferably glass), covering with plastic wrap. Press the plastic wrap directly on the surface to prevent forming a skin and allow it to cool until room temperature.
Almond flakes — 10m
2.1: Toast the almond flakes in a pan, stirring constantly, after turning slightly golden brown, take off heat and set aside until used.
Cake layers with meringue — 1h10m
3.1: Preheat the oven to 165°C and grease the bottoms and sides of two 8 inch pans, lining them with parchment paper afterwards.
3.2: Seperate 3 egg whites from yolks. In a large bowl, cream butter and sugar until creamy, after which, incorporate the yolks one at a time.
3.3: Sift flour, baking powder, and salt, gently assimilating it into the butter mixture.
3.4: Divide the batter evenly into the prepared pans and set aside.
3.5: In a large bowl, whip egg whites with salt until foamy, add lemon juice. Gradually add sugar and continue mixing until stiff peaks form.
3.6: Divide meringue on top of cake batter and spread evenly, sprinkling the top with the toasted almonds.
3.7: Bake for 22-28 minutes until golden brown.
Vanilla filling — 20m
4.1: Dissolve gelatin in cold water and soak for 5-10 minutes. Dissolve over low heat and pour over vanilla pastry cream, mix to combine.
4.2: In a medium bowl, mix whipping cream until stiff peaks form, gently incorporating into the pastry cream mixture.
Cake assembly — 4-8h
5.1: Turn one of the meringue bases onto a serving platter so the meringue is facing upside-down. Place a cake ring around it and line with a sheet (most preferably acetate).
5.2: Pour filling over the cake and smooth the top. Add the second layer of meringue facing up.
5.3: Cover and refrigerate for 4 to 6 hours, or even overnight.
5.4: Dust with powdered sugar before serving