This is a favorite in pastry shops all over Germany.
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
Pinch of salt 1/2 cup plus 2 tablespoons butter or margarine
1/3 cup granulated sugar 2 eggs 1/2 teaspoon vanilla extract
1 to 2 tablespoons milk
Topping 1/4 cup granulated sugar 4 tablespoons
butter 1 tablespoon milk 1/2 cup sliced almonds
1/4 cup granulated sugar 2 tablespoons cornstarch 3 egg yolks
1/2 cup milk 1/3 cup heavy cream, whipped 1/4 teaspoon vanilla
or almond extract
Cake: Heat oven to 375 degrees F. Sift
flour, baking powder and salt into a large mixing bowl. Cream butter
until light and fluffy and gradually add sugar, beating until the
mixture is light and fluffy. Beat in eggs one at a time and add
vanilla extract. Using a rubber spatula, add milk and flour, alternating
between the two. Use enough milk to bring mixture to thick dropping
consistency. Grease and flour a springform pan and spoon in the
ingredients and heat long enough to dissolve the sugar. Sprinkle
the top of the cake mixture lightly with flour and pour on the topping.
Bake for 25 to 30 minutes. The topping will caramelize slightly
as the cake bakes. Meanwhile, prepare the Filling.
Filling: Combine sugar, cornstarch and egg yolks
in a bowl and whisk until light. Pour on milk gently and gradually
whisk into egg yolk mixture. Strain the mixture into a heavy-based
saucepan and cook over very gentle heat until the mixture coats
the back of a spoon. Add vanilla or almond extract and allow to
cool. Place a sheet of damp wax paper or plastic wrap directly over
the top of the custard as it cools. When the custard is completely
cool, lightly whip the cream and fold it in.
the cake, loosen it from the sides of the pan. Turn the lock of
the pan and push the cake out. Use a spatula to lift the cake off
the base of the pan and cut the cake in half, horizontally through
the middle with thread. Fill the cake and sandwich the layers together
with the almond topping uppermost. Chill thoroughly before serving.