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8 Serves
67 Mins
Separate the eggs, placing yolks in a mixing bowl and whites in a separate bowl for the meringue.
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JapaneseVitamin E
7 mg / 15 mgVitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
139 µg / 400 µgCalcium
408 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
157 mg / 420 mgPhosphorus
750 mg / 1,250 mgPotassium
1196 mg / 4,700 mgSodium
915 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
136 µg / 55 µgFiber
4 g / 28 gSugar
24 g / 50 gSaturated Fat
25 g / 20 gCholesterol
1087 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
Whisk the egg yolks with cornstarch and sugar until smooth.
In a saucepan, heat the milk and cream with the scraped vanilla bean seeds. Once simmering, temper the egg mixture by slowly whisking in half the hot liquid, then return everything to the saucepan and cook until thickened.
Transfer the custard to a bowl, cover with plastic wrap pressed directly against the surface, and chill in the refrigerator.
Cream the butter and sugar, then beat in the egg yolks. Fold in the flour and baking powder, followed by the milk, until the batter is smooth.
Spread the batter evenly onto a baking sheet lined with parchment paper and preheat the oven to 160°C.
Whisk the egg whites and sugar until stiff, glossy peaks form.
Spread the meringue over the cake batter, create decorative waves with a spatula, and sprinkle with sliced almonds. Bake for 30 minutes until golden.
Whip the cream to stiff peaks and gently fold in the chilled vanilla custard.
Once the cake is cooled, cut it in half, assemble with the cream filling between the layers, and serve with fresh berries.
3
g53
g4
g
Palestinian