Summary

Ingredients

For the dough:

• 150 g butter, soft
• 150 grams sugar
• 5 egg yolks
• 4 tablespoons milk
• 150 grams flour
• 1 teaspoon, heaped with vanilla sugar
• 1 teaspoon, heaped baking powder

For the meringue topping:

• 5 egg whites
• 180 g suar
• 100 g flaked almonds

For the filling:

• 2 dl sweet cream
• 5 dl pudding (vanilla flavor) or vanilla cream
• 2 teaspoons, heaped with vanilla sugar

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Instructions

1. For the dough, stir together the sugar and butter until the whole thing is nice and airy. Then add the egg yolks and milk, then the flour, baking powder and vanilla sugar. Mix well.
2. Line a baking sheet with parchment paper and spread the dough on top. Alternatively, you can use two well-greased springform pans.
3. For the meringue topping, do not beat the egg whites completely until stiff and then slowly pour in the sugar while you continue to beat (or mix). Keep beating until the mixture is really stiff. Then distribute the mixture on the dough, but do not spread it too smooth, it is better to leave it a little more airy / wavy. Now spread the almonds over it.
4. Put the baking sheet in the preheated oven and bake at 175 ° C for 15-20 minutes. Then let it cool down.
5. Cut the cake into 2 equal parts (does not apply to the springform pan). Place one part (or a base from the springform pan) upside down on a large serving plate.
6. Then mix the vanilla pudding or the vanilla cream with the vanilla sugar and the whipped cream and spread over the turned base. You can also make the filling an hour in advance and refrigerate it, then it is a little firmer. Now place the other part on top of the cream the right way round.