Dice the butter and allow it to reach room temperature.
Add sugar and stir.
Add the egg yolks and stir again.
Little by little add milk..
..as well as flour mixed with baking powder.
Stir again. Arm power is needed.
Add remaining flour and milk.
Stir until no lumps are visible.
Oil a parchment paper.
Spread it out thinly.
Whisk egg whites.
When stiff peaks can easily form, add the sugar.
Whisk some more until the sugar is completely dissolved.
Spread out the meringue on top of the (unbaked) sponge cake.
Flatten it out with a spatula.
Sprinkle the flaked almonds/your choice of nuts on top. Bake in the oven on the lowest rack for about 20 min at 180 C.
Here we have it taken straight out from the oven. Later you cut this in half to get 2 layers.
Soft sponge cake, crisp meringue. So wonderful!
Here is a close-up on the bottom sponge cake layer with the meringue layer on top. Let cool.
Once cool, use a flat spatula to separate the cake from the parchment paper. Cut the cake in half and place one of the pieces onto a tray (this is half of the cake).
The following photo shows what it looks like when the two pieces of cake are already put together with whipped cream between the layers.
Here the bottom layer is covered with whipped cream and the 2nd layer is added on top. If you wish, add berries or fruit of your choice on top of the whipped cream or serve the berries on the side.
Add the 2nd layer of cake. Both layers look exactly the same. The middle layer is the whipped cream.
Here the cake has been cut into. To tweak it somewhat mix in lemon curd into the whipped cream.