Instructions
Vanilla custard: Begin by carefully separating the egg yolks from the whites, reserving the whites for the meringue to come. In a bowl, whisk together the egg yolks, cornstarch, and sugar until the mixture is smooth and well combined. In a saucepan, gently heat the heavy cream and milk along with a split vanilla pod, scraping the seeds into the milk to infuse maximum flavor. As the milk warms and begins to bubble, slowly pour about half into the egg yolk mixture while whisking constantly to temper the eggs and avoid curdling. Return this mixture to the saucepan with the remaining milk, continuously whisking over gentle heat. When the custard thickens, reduce the heat and whisk for an additional 30 seconds to ensure a silky texture. Transfer the custard to a clean bowl and cover it with plastic wrap pressed directly on its surface to prevent a skin from forming. Chill this luscious custard in the fridge until needed. Cake: In a mixing bowl, cream together the butter and sugar until light and fluffy, which aerates the batter and gives the cake a tender crumb. Add the 5 egg yolks one at a time, mixing each in thoroughly, meanwhile setting aside the egg whites for the meringue topping. Sift together the flour and baking powder, then gradually stir it into the creamed mixture alongside the milk, beating gently until you have a smooth, homogeneous batter. For ease and speed, an electric mixer can be your ally here. Preheat your oven to 320°F (160°C). Line a baking sheet with parchment paper and spread the batter evenly into a large rectangle, ensuring it is smooth and uniform for even baking. Meringue topping: In a clean, dry bowl, whisk the reserved egg whites with sugar until you achieve glossy, stiff peaks that hold their shape firmly; this precision ensures the meringue bakes into a crisp, marshmallowy topping. Spread the meringue gently over the cake batter. Using a spatula, create light, whimsical waves in the meringue to invite a golden crust. Sprinkle generously with sliced almonds for a nutty crunch. Bake the cake for about 30 minutes or until the meringue and almonds turn a beautiful golden color. Cream filling: Whip the heavy cream to stiff peaks, taking care not to overbeat, then delicately fold in the chilled vanilla custard to create a light and luxurious cream filling. Assembly: Once the cake has cooled, carefully slice it in half horizontally. Scissors can help cut through the parchment paper cleanly, or you can use a sharp knife. Place one half of the cake on a serving platter with the meringue side down and gently peel off the baking paper. Spread the cream filling evenly across this base layer. Top with the remaining half of the cake, placing it meringue side up to showcase the beautiful golden, almond-studded surface. For an elegant finishing touch, serve with fresh berries which add a bright, tart contrast to the rich cake, perfect for a celebratory dessert or an indulgent afternoon treat.
