Layered Almond Cake

Crème Patisserie (see link)

Cake
- 2 egg whites
- 2 egg yolks
- ¾ cup sugar
- 1 heaped tblspoon butter, softened
- 1/4 teaspoon vanilla powder
- 1 cup blanched almonds, coarsely grated, or flaked
- 1/2 cup milk
- 1 cup flour
- 1 teaspoon baking powder

Syrup
- ½ cup sugar
- ½ cup water

Syrup
- Place sugar and water in small pot and boil for 4-5 min
- Set aside

Cake
- using a mixer:
- beat egg whites well and put aside
- beat egg yolks with sugar and butter
- add beaten egg whites, vanilla and milk
- add flour and baking powder
- discontinue beating, fold in almonds and mix well using a wooden spoon
- place in greased baking pan (11by 4.5 inch) and bake at 375 F for about 25-30 min
- when ready (use the knife or toothpick trick) remove from oven and let cool down.
- Using a string or long knife, cut the cake horizontally ( to create 2 layers)
- Place cake halves on tray, cut side up, and pour over, evenly, the syrup
- Place bottom cake half on platter and spread ¾ of the crème patisserie on it
- Place on top the top cake half
- Cover with remaining crème patisserie, and decorate with a few almond pieces