Ingredients:
1/2 cup butter
1/2 cup sugar
4 eggs, seperated
1/4 cup milk
1/2 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon lemon juice
1 cup sugar
1/4 cup almonds, sliced
1 tablespoon cornstarch
1/4 cup sugar
3/4 cup milk
2 egg yolks
1 teaspoon lemon rind, grated
2 tablespoons lemon juice
1 cup whipping cream
2 tablespoons sugar
Directions:
To make Cake: Preheat oven to 350.
Grease two 8 inch gake pans.
Cream butter with 1/2 cup sugar untill light and fluffy.
Add egg yolks one at a time.
Blend in milk and vanilla.
Sift flour and baking powder together, and gradually add this to creamed mixture.
Beat for 2 minutes.
Divide batter between pans.
In another bowl beat egg whites and 1 tsp lemon juice untill soft peaks form.
gradually add 1 cup sugar, and beat till stiff peaks form.
Spread meringue over cake batter in pans.
Sprinkle Almons on one layer.
Bake for 30 minutes.
Filling: Mix cornstarch, sugar and milk in a small saucepan, heating over medium heat and stiring constantly.
Bring to a boil.
Stir a little of the hot mixture into the egg yolks, then add egg mixture to the sauce pan.
Cook for 1 minute, stirring.
remove from heat and add lemon rind and juice.
Frosting: Whip cream and sugar till soft peaks form.
Assemble the cake: place layer without almonds on a serving platter, meringue side down.
Spread with lemon filling.
Place second layer on top, almond side up.
Frost edges of cake with whipped cream.
Servings: 12
Time preparation: 30 min.
Time total: 60 min.