Instruction

• Vanilla custard ▢ Separate the egg yolks and set aside the whites to use in the meringue
• ▢ Whisk together the egg yolks, cornstarch and sugar in a bowl
• ▢ Heat the cream and milk in a saucepan
• Split open the vanilla pod and add the beans to the saucepan
• Once the milk begins to bubble pour about half of it into the bowl with the egg mixture, whisking constantly
• Then return the saucepan to the heat and pour the egg mixture back into the saucepan with remaining milk, whisking constantly
• Once the mixture thickens lower the heat and continue whisking for about 30 seconds
• ▢ Pour the custard into a clean bowl and cover with plastic wrap, placing the plastic directly on the top layer of the custard
• Chill in the fridge
• Cake ▢ Mix together butter and sugar until light and fluffy
• Add egg yolks one at a time, setting aside the egg whites for the meringue
• Add the flour mixed with baking powder
• Stir in the milk, beating until smooth (you can use an electric mixer if you prefer)
• ▢ Preheat oven to 320°F (160°C)
• Cover a baking sheet with baking paper and spread out the batter into a large, even rectangle
• Meringue topping ▢ Whisk together the egg whites and sugar until you get glossy, stiff peaks
• The meringue should hold its form – if it still melts continue whisking
• ▢ Spread out the meringue on top of the cake batter
• Use a spatula to form light waves with the meringue
• Sprinkle almonds on top of the meringue
• Bake for about 30 minutes, until the meringue and almonds are golden
• Cream filling ▢ Whisk the cream into stiff peaks
• Carefully fold in the vanilla custard
• Assembly ▢ Once the cake has cooled, cut it in half
• You can use scissors for this, or a knife on a cutting board, slicing through the baking paper as well
• ▢ Place half of the cake on a serving platter with the meringue side down and peel off the baking paper
• ▢ Spread the cream filling across the cake
• Then carefully remove the other half of the cake from the baking paper and place it over the cream filling, meringue side up
• ▢ Serve with fresh berries