Ingredients
Method
For the cake:
- Preheat the oven to 375º F (180º C). Grease and line a rectangular cake pan of about 15 x 13 inches (38 x 33 cm) with parchment paper.
- In a medium bowl, sift together the flour, salt and baking powder.
- In a big bowl with an alectric mixer, cream together the butter and sugar for 4 minutes until you get a lighter in color and fluffier mixture.
- Beat in the vanilla extract and keep beating until fully integrated. Add in the egg yolks one by one, beating for 30 seconds after each addition.
- Add in the flour mixture in three separte additions alternating with the milk, beating after each addition. Beat for 1 more minute until you get a smooth batter.
- Pour the mixture in the cake pan, even it out, and put it aside while you make the meringue.
For the meringue and baking:
- In a big bowl put the egg whites with the salt and beat with an electric mixer for 2 minutes until soft peaks form.
- Add in the sugar in three additions along with the vanilla extract, beating for 1 minute after each addition until firm peaks form and you get a shiny fluffy meringue.
- Carfully pour the meringue on top of the cake batter already in the cake pan and spread it all over. Add the sliced almonds on top.
- Bake at 375º F (180º C ) for 30 to 35 minutes until the cake turn slightly golden brown and the maringue has grown a little.
- Once the cake is ready, take it out of the oven and put it on a cooling rack to cool down completely. Then cut it in half lengthwise to get two pieces of abour 7.5 x 6.3 inches (19 x 16 cm).
For the filling and to assemble:
- Using a sharp knife, open up the vanilla bean lenghtwise and carefully scrape out the seeds in it.
- In a pot over medium heat on the stove put the milk along with half the sugar and the vanilla bean seeds. Let it cook for 2 minutes, without it boiling, mixing occacionally with a whisk.
- Meanwhile, in a small bowl, mix the rest of the sugar with the salt, egg yolks, corn starch and flour with a fork. Add in a little of the milk mixture and beat for this egg yolk mixture to temper.
- Pour the egg mixture into the pot with the milk mixture and cook over low medium heat for 4 minutes aproximately, whisking non-stop until a thick cream forms. It is really important not to stop beating and doing it carefully for the cream to be smooth.
- Take the cream off the heat, add in the vanilla and beat until it is fully incorporated. Pour the cream in a different clean bowl, then cover it with plastic kitchen wrap (it must touch the cream surface for it not to form a curd or crust) and refrigerate for 30 minutes.
- Meanwhile, put the whipping cream in a big bowl and beat using the electric mixer for 3 to 4 minutes until soft peaks form (it is important not to overbeat).
- Once the cream has refrigerated, incorporate the cream in three separate additions using a rubber spatula, mixing from the outside in for the mixture not to deflate.
- Put one of the pieces of cake with the meringue side facing down on a big plate (where the cake will be presented).
- Add in the filling and spread until you even it out. Then place the other half of the cake with the meringue side facing up and you´re done. Refrigerate for at least 30 minutes before cutting and serve with some strawberries or any type of berries if you want to.