Cake: Line the bottom of a springform cake pan with parchment paper. Separate 5 eggs and whip whites until stiff. Mix yolks with 250 gm white sugar until smooth. Alternately fold in the egg whites and 125 gm flour. Pour into pan and drizzle 12 gm melted butter. Sprinkle 20 gm finely chopped almonds over and bake at 350° for 30 min until golden. When cool, remove to serving plate. Slice in half, top from bottom.
Vanilla Cream Filling: Beat 3 egg yolks and gradually lend in 3 c milk. Mix 1/2 c white sugar, 1/3 tsp cornstarch & 1/4 tsp salt in a heavy saucepan. Gradually stir in liquid until blended. Cook over medium-low, stirring constantly, 20 – 25 min, until mixture thickens. Bring to boil and stir 1 min. Immediately set in ice water. Stir occasionally for a few minutes, adding 3/4 tsp vanilla. Cover with plastic and refrigerate at least 1 hour. Spread on bottom half of cake, then gently place top half on. Keep refrigerated.
Rob Ochsendorf, The Apple Tree Sandwich Shop, 210 6 Ave, New Denver, (250) 358-2691. Quick and Easy Cream: Whip 1 litre of whip cream with 1 package of instant Vanilla pudding. The cream is also delicious in éclairs!