Gevuldekoek - Filled Cake

"Cooling time not included in preparation time. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
 
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Ready In:
1hr 10mins
Ingredients:
17
Serves:
12
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ingredients

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directions

  • Preheat oven to 325°F.
  • Cream butter, salt and sugar; add egg yolks and blend well.
  • Sift baking powder with the flour and add to the egg mixture alternatively with the milk and beat well.
  • Line two 8" layer cake pans with waxed paper and spread batter into them equally.
  • To the beaten egg whites, add sugar gradually and continue beating.
  • Spread meringue over cake batter, sprinkle with almonds and bake for 25 minutes.
  • Increase heat to 350F and bake for 30 minutes longer.
  • Allow cakes to cool in pans.
  • To make the custard, heat milk in a double boiler.
  • 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.
  • Pour a little over the egg, return all to double boiler and cook for two minutes stirring constantly; add vanilla.
  • Cool.
  • 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.
  • Garnish with whipped cream, if desired.

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