Categories: Cakes - Frosting - Icing

Ingredients

• Yellow cake:
• 1 stick butter softened at room temperature
• 1/2 cup sugar
• 4 egg yolks
• 2/3 cup all-purpose flour
• 1 tsp. baking powder
• 3 Tbsp. milk
• 1 tsp. vanilla extract
• For meringue:
• 3/4 cup sugar
• 4 egg whites
• 1/4 tsp. cream of tartar
• 1/2 cup sliced or chopped almonds
• For custard filling:
• 2 prepared Jell-O vanilla pudding cups
• 1 cup whipping cream

Directions

1. Preheat oven to 350 degrees. Line a 13 × 9 inch baking pan with parchment paper. Beat butter and 1/2 cup sugar until light and fluffy; then slowly beat in egg yolks, add to mixture alternately with 3 Tbsp. milk. Spread in pan.

2. Add cream of tartar to egg whites and beat on medium speed until foamy. Gradually add 3/4 cup sugar, beating until mixture forms stiff peaks. Spread over cake batter and sprinkle with almonds.

3. Bake about 25 minutes until meringue is firmed and slightly browned. Cool on cake rack,

4. Remove cake on parchment paper to a flat surface, cut cake in two halves, and place one half on serving platter.

5. Whip the cream and fold in vanilla pudding. Spread pudding/ cream mixture over one of the cake halves, then top with the other half to make a double layer cake.

6. Refrigerate about an hour to set up before serving.

Email to a friend | Print this recipe | Back