Cake
170g / 6oz Self-Raising Flour
Pinch Salt
155g / 5oz Butter
85g / 3oz Sugar
2 Eggs
¼ tbsp Vanilla Essence
120ml / 4 floz Milk
Topping:
55g / 2oz Slivered Almonds, toasted
55g / 2oz Sugar
60g / 2oz Butter
1 tbsp Milk
Filling:
55g / 2oz Sugar
2 tbsp Cornflour (Cornstarch)
3 Egg Yolks, beaten lightly
240ml/ 8 floz Milk
Few Drops Almond or Vanilla Essence
Preheat the oven to 190°C / 375°F / Gas Mark 5.
To make the cake:
· Combine the flour and salt.
· Cream the butter and gradually add the sugar. Add the eggs, one at a time, beating vigorously, then add the vanilla essence.
· Alternatively and gradually, add the milk and flour.
· Pour the mixture into a spring form pan.
Make the topping:
· Combining the almonds, sugar, butter and milk, and heating them until the sugar is dissolved.
· Sprinkle the cake mixture in the pan with flour and pour the topping over it.
· Bake in the oven for 25 – 30 minutes, then allow it to cool.
To prepare the filling:
· Mix the sugar, cornflour and egg yolks in the top of a double boiler.
· Heat the milk, and while stirring with a whisk, pour it over the egg yolk mixture.
· Cook over boiling water until smooth and thick. Do not boil.
· Stir in the almond or vanilla essence and cool.
Cut the cake horizontally in half and spread the bottom half with the filling.
Replace the top with the topping side up.
Refrigerate before serving.
