Ingredients

Cake

• 125 grams unsalted butter room temperature,
• 125 grams castor sugar,
• 4 egg yolks,
• 1 teaspoon vanilla,
• 3 tablespoons of milk,
• 1 cup self raising flour.

Meringue 

• 4 egg whites,
• 180 grams castor sugar,
• 90 grams flaked almonds,
• 1 tablespoon castor sugar mixed with ½ teaspoon cinnamon.

Filling 

• 180 ml cream 1 teaspoon vanilla.

Decoration 

• Icing sugar,
• violets optional
• Preheat oven to 180 c

Method

1. Butter two 24 cm springform pans, line base with baking paper, butter the paper and flour.
2. Beat butter and sugar until light and fluffy about 6 mins. Beat in egg yolks one at a time. Add vanilla. Reduce to low then add milk then the flour. Mix only until well incorporated. Divide between two tins to form a thin even layer.
3. In dry bowl beat the whites until just softly fluffy then add the sugar a little at a time and continue to beat to form a glossy meringue. Divide the mixture between the two tins and spread smoothly over the cake mixture. Sprinkle over the flaked almonds and then the sugar/cinnamon mixture. Bake for 25 -30 minutes until deep golden brown.
4. Cool on rack for 8 minutes. Very gently invert onto flat plate – remove base and paper and re-invert so cake sits almond side up. Leave to cool completely.
5. When about to service, place one layer of cake meringue side up on serving plate cover with vanilla cream. Place remaining layer meringue side up on top. Dust lightly with icing sugar and scatter with violets.

Serves 10-12