preparation
Line the baking tin with baking paper and spread the sauce over the cake batter. Set aside while you prepare the meringue.
Beat the egg whites with the sugar until stiff. Spread over the cake base and sprinkle the flaked almonds on top as shown.
Bake the cake in the middle of the oven at 175 degrees for 20-25 minutes.
Allow the cake to cool on a wire rack.
Carefully remove the baking paper from the edge and loosen the bottom of the mold with a knife or similar.
Divide the cake base into two halves as shown.
Whip the cream, add the vanilla cream and stir carefully.
Place the filling on one half and the other on top as shown.
Let the cake rest in the fridge before serving.
I buy ready-made vanilla cream because it is quicker to prepare. It is best to keep it in the fridge – then the filling will firm up when stacking the cake.
It is best to store it in the fridge – then the filling will firm up when stacking the cake.
It lures you with the time you are in – because it goes faster when you no longer need the folder.
It is better to leave it in the fridge – then the filling will become firmer when stacking the cake.
If you want, you can also make the vanilla cream yourself.
Enjoy the cake with a cup of coffee or however you like
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