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.
