Cake:

170g / 6oz Self-Raising Flour

Pinch Salt

155g / 5oz Butter

85g / 3oz Sugar

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)

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 almondssugarbutter 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 sugarcornflour 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.