Ingredients:

For the Dough:

• 100 g butter (at room temperature)
• 100 g sugar
• 4 egg yolks
• 150 g flour
• 1 teaspoon baking powder
• 50 ml milk

For the Protein (Meringue) Dough:

• 4 egg whites
• A pinch of salt
• A pinch of citric acid (or 1/2 teaspoon lemon juice)
• 200 g sugar
• 80 g almond flakes

For the Cream:

• 2 eggs
• 7 g vanilla sugar (or 1 teaspoon vanilla extract)
• 100 g sugar
• 50 g corn starch
• 500 ml milk
• 200 ml cream (33% fat)

Step-by-Step Instructions:

Step 1: Prepare the Dough Base

1. Preheat the oven: Preheat your oven to 180°C (350°F).
2. Mix the dough ingredients: In a large bowl, beat the butter and sugar together until light and creamy. Add the egg yolks one at a time, mixing well after each addition.
3. Add dry ingredients: Sift the flour and baking powder together, then gradually add them to the butter mixture. Mix until the dough becomes smooth.
4. Add milk: Stir in the milk to loosen the dough, ensuring a smooth consistency.
5. Bake the dough: Line a baking dish with parchment paper and spread the dough evenly in the pan. Bake in the preheated oven for 10-12 minutes or until the edges are slightly golden. Remove and set aside to cool slightly.

Step 2: Prepare the Meringue Topping

1. Beat the egg whites: In a clean, dry bowl, whisk the egg whites with a pinch of salt and citric acid (or lemon juice) until soft peaks form.
2. Gradually add sugar: Slowly add the sugar while continuing to beat the egg whites until stiff peaks form and the meringue is glossy.
3. Spread meringue: Once the base has cooled slightly, spread the meringue mixture over the top of the dough. Sprinkle almond flakes evenly over the meringue.
4. Bake again: Place the pan back in the oven and bake for another 12-15 minutes or until the meringue is crisp and golden. Remove from the oven and let cool completely.

Step 3: Prepare the Vanilla Cream

1. Heat the milk: In a saucepan, heat 500 ml of milk over medium heat until it just begins to simmer. Do not let it boil.
2. Make the egg mixture: In a separate bowl, whisk together the eggs, sugar, vanilla sugar, and cornstarch until smooth and well combined.
3. Combine the mixtures: Slowly pour a little bit of the hot milk into the egg mixture to temper it, whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining milk.
4. Cook the custard: Cook the mixture over medium heat, whisking constantly, until it thickens to a custard consistency. This should take about 3-5 minutes. Remove from heat and let cool completely.
5. Whip the cream: In another bowl, whip the 200 ml of cream until soft peaks form.
6. Combine the whipped cream and custard: Once the custard has cooled, fold in the whipped cream to create a light, smooth vanilla cream.

Step 4: Assemble the Cake

1. Cut the baked layers: Once the baked dough and meringue have completely cooled, gently cut the cake into two equal parts to create two layers.
2. Add the cream: Spread half of the vanilla cream on the bottom layer. Place the second layer on top and spread the remaining cream over it.
3. Chill: Refrigerate the assembled cake for at least 2 hours to allow the flavors to meld and the cream to set.

Cooking Tips:

• Room temperature ingredients: Make sure the butter and eggs are at room temperature to ensure a smooth dough and meringue.
• Stiff peaks for meringue: When making the meringue, make sure the egg whites form stiff peaks before spreading them on the dough. This will ensure a firm and crisp meringue.
• Cool properly: Allow each layer to cool completely before adding the cream. This prevents the cream from melting and ensures the cake layers stay intact.
• Optional garnishing: For added decoration, sprinkle more almond flakes on top of the cake or dust with powdered sugar before serving.

Nutritional Information (per serving, approximate):

• Calories: 380 kcal
• Carbohydrates: 45 g
• Protein: 6 g
• Fat: 20 g
• Sodium: 160 mg
• Sugar: 30 g

FAQs:

1. Can I use different nuts instead of almonds? Yes, you can substitute almonds with other nuts like walnuts, hazelnuts, or even pecans, depending on your preference.
2. Can I make this cake in advance? Absolutely! This cake tastes even better after sitting in the fridge for a few hours, so feel free to make it a day ahead.
3. What other fillings can I use? If you prefer, you can add a fruit compote or jam layer along with the cream for added flavor and texture.
4. Can I freeze the cake? Freezing the cake is not recommended due to the creamy filling. However, you can freeze the dough and meringue layers separately and assemble the cake later.
5. How long can this cake be stored? The cake can be stored in the refrigerator for up to 3 days. Make sure to cover it properly to prevent the meringue from becoming too soft.

Conclusion:

This Almond Meringue Cake with Creamy Filling is an exquisite dessert that strikes the perfect balance between texture and flavor. The combination of a buttery base, crunchy meringue, almond flakes, and rich vanilla cream creates a dessert that is both elegant and comforting. Ideal for celebrations or as a sweet treat after dinner, this cake is sure to become a family favorite. The best part? It can be prepared ahead of time, allowing you to focus on entertaining your guests while serving a dessert that looks and tastes like it took hours of effort.