– Add the eggs one at a time, beating well after each addition.– Mix in the vanilla extract.– In a separate bowl, whisk together the flour, baking powder, and salt.– Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
2. **Prepare the Cream Filling:**– In a saucepan, heat the milk over medium heat until it begins to steam (do not boil).– In a bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.– Slowly pour the hot milk into the egg mixture, whisking constantly.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to boil.– Remove from heat and stir in the vanilla extract (and almond paste, if using).– Allow the cream filling to cool slightly.
3. **Assemble the Cake:**– Pour half of the cake batter into the prepared baking pan.– Spoon the cream filling over the batter, spreading it evenly.– Top with the remaining cake batter, spreading it to cover the filling.
– Sprinkle the sliced almonds evenly over the top of the batter.
4. **Bake the Cake:**– Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.– Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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