Ingredients:
For the cake:
3 and 1/4 cups of all purpose flour
1 cup of butter
6 eggs
1 tsp of baking powder
1/2 cup of sugar
1 and 1/2 cup of icing sugar
50 grams of silvered almonds
cup of currant jam
For the cream:
3/4 cup of butter
3 tbs of sugar
2 tbs of corn starch
2 tbs of flour
2 cups of milk
2 tsp of pure vanilla extract
Separate your egg yolks from whites. Keep two egg yolks for the cream separately. In the mixing bowl combine your flour, sugar and baking powder. Add butter and 4 egg yolks. Using pastry cutter or knife cut into small pieces. Using your hands mix everything together until you have a ball of dough. Cut it in half. Spray your baking pans (9by13) with non stick spray and lay with parchment paper. Flower your working surface lightly and roll both parts of the dough to fill out your baking pans. I prefer to spread it with my hands. Spread the jam over your dough and bake for 20 minutes in preheated oven to 180 degrees C.
Add all 6 egg whites in to your mixer bowl and beat until soft peaks then add icing sugar, spoon by spoon. Beat until all the sugar is very well incorporated.
Spread over cooled cakes evenly and sprinkle with almonds. Bake again at 180 degrees C for 20 minutes.
Pour half of the milk into medium saucepan and heat until almost boiling.
Combine the remaining milk with two egg yolks, sugar, corn starch, flour and vanilla extract.
Bring the heat to low, add your egg yolks mixture to the hot milk. Mixing constantly, heat on low until it thickens. Cover with plastic wrap to prevent creating a skin. Let it cool completely.
In your mixer bowl beat the butter until light and fluffy then add the cream spoon by spoon.
Remove the parchment paper from your cake. Spread the whole cream over one cake and cover with the other. Cover and refrigerate overnight before serving.
You can find this recipe video demonstration on YouTube here: Ms. Walewska
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