Heavenly Almond Meringue Cake

Heavenly Almond Meringue Cake

Ingredients:

6 large eggs, separated
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 cup sliced almonds
1 1/2 cups heavy cream
2 tablespoons powdered sugar
Fresh berries for garnish (optional)

Instructions:

Preheat your oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper.
In a large bowl, beat the egg yolks with 1/2 cup of the granulated sugar and vanilla extract until thick and pale.
In a separate bowl, whisk together the flour and baking powder. Gradually fold the flour mixture into the egg yolk mixture until well combined.
Divide the batter evenly between the prepared pans, spreading it out to the edges.
In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, beating until stiff peaks form.
Spread the meringue evenly over the batter in the pans, then sprinkle with sliced almonds.
Bake for 25-30 minutes, or until the meringue is golden brown and the cakes are set. Let cool completely in the pans.
Whip the heavy cream with the powdered sugar until stiff peaks form.
To assemble, place one cake layer meringue side up on a serving plate. Spread with half of the whipped cream. Top with the second cake layer, meringue side up, and spread with the remaining whipped cream.
Garnish with fresh berries, if desired. Serve immediately or refrigerate until ready to serve.