Almond Cake With Meringue and Whipped Cream Filling

Recipe by Elly in Canada
READY IN: 1hr 5mins
SERVES: 8-10


  • 1
    (510 g) packaged vanilla cake mix or (510 g) white cake mix
  • 12
    cup toasted ground almonds
  • 4
    eggs, separate yolks and reserve whites
  • 13
    cup vegetable oil
  • 1 14
    cups milk
  • 1
    cup sugar
  • 1
    cup sliced almonds
  • Filling
  • 2
    cups whipping cream
  • 12
    cup sugar
  • Decoration
  • 3
    ounces semisweet chocolate
  • 2
    tablespoons butter


  • Grease and flour three 9" round cake pans.
  • Preheat oven to 350 degrees.
  • Cake:
  • Pour cake mix and ground almonds into a large bowl, add milk, oil and egg yolks. Beat on low speed until blended, then beat on medium speed for 2 minutes.
  • Divide batter between the three prepared pans. Set aside.
  • In a bowl, whisk egg whites until foamy, continue whisking gradually adding 1 cup of sugar until stiff peaks form.
  • Gently fold in sliced almonds.
  • Spread mixture evenly over the cake batter in pans.
  • Bake as directed on package, approximately 25 - 30 minutes or until toothpick inserted in centre comes out clean.
  • Cool 20 minutes, remove from pans.
  • Cool completely before you put the filling between the layers.
  • Filling and decoration:
  • Whip cream, sugar and vanilla until soft peaks form. Place one cake layer on serving plate; spread one half of the cream on cake layer. Put second layer on top, repeat the process and place third layer on top.
  • Melt chocolate over low heat and stir in butter.
  • Drizzle cake with chocolate mixture.
  • Chill before serving.
  • Enjoy!