This is a wonderful cake, best made the day before...made one on Saturday...found to my utter dismay that my cake mixer has given up the ghost...oh well, anyway here is the recipe...
http://i1182.photobucket.com/albums/...psd5780c02.jpg
for the cake
1/2 cup of softened butter
1/2 cup castor sugar
pinch of salt
four eggs, separated
1 tsp vanilla essence
3 tbsp milk
1 cup of flour
1 tsp baking powder
for the topping
3/4 cup caster sugar
1/2 cup of sliced almonds
1 tbsp sugar
1 tsp cinnamon
Grease and line two cake tins (23cm)...oven at 180c
Cream the butter and sugar, adding the salt, then the egg yolks, vanilla, milk and flour. Spread in two tins. Beat the egg whites until stiff, add the 3/4 cup of sugar gradually. Spread on top of the bases. Sprinkle over the almonds and cinnamon sugar mix. Bake for 30 minutes. Cool.
Meanwhile make a batch of Edmonds custard using 3tbsp of custard powder to the 440mls of milk. Or make a batch of pastry cream. Slice two bananas into the cooled custard and mix in well; add a little cream if the custard is too firm. Using a palette knife, spread over one base, placing the second on the top. Place cake in the fridge overnight and bring back to room temperature before serving.
