Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

Cooling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Preheat oven to 325°F.
  2. Cream butter, salt and sugar; add egg yolks and blend well.
  3. Sift baking powder with the flour and add to the egg mixture alternatively with the milk and beat well.
  4. Line two 8" layer cake pans with waxed paper and spread batter into them equally.
  5. To the beaten egg whites, add sugar gradually and continue beating.
  6. Spread meringue over cake batter, sprinkle with almonds and bake for 25 minutes.
  7. Increase heat to 350F and bake for 30 minutes longer.
  8. Allow cakes to cool in pans.
  9. To make the custard, heat milk in a double boiler.
  10. Mix sugar with cornstarch and salt, blend with a little of the milk; return to double boiler and cook for ten minutes, stirring as needed.
  11. Pour a little over the egg, return all to double boiler and cook for two minutes stirring constantly; add vanilla.
  12. Cool.
  13. Place one layer of cake meringue side down on a serving plate, cover with cooled custard and place second layer of cake on top, meringue side up.
  14. Garnish with whipped cream, if desired.

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