INGREDIENTS

1 cup salted butter room temperature

1.5 cups granulated sugar

3 cups Plain Flour

1.5 tsp salt

2 tsp baking powder

1 cup milk

1 tsp almond extract

7 egg whites

300g Flaked Almonds

Cream Filling

300ml Thickened Cream

½ cup icing sugar

1 tsp Vanilla extract

Almond Glaze

1 Cup + 2 tbsp icing sugar

1/2 tsp almond extract

2 tbsp milk

METHOD

1. Pre heat oven to 180degrees. Place flaked almonds on a lined baking tray and into oven. cook until golden brown. Remove from tray from oven and set aside.
2. Begin by using a stand mixer equipped with the whisk attachment to beat the egg whites until they become stiff and form peaks, which should take approximately one to two minutes. Transfer the whipped egg whites to a separate bowl and refrigerate until needed.
3. In the same mixing bowl used for the egg whites, add the softened butter and beat it using the beater blade attachment until it turns white and creamy, about two minutes.
4. Incorporate the sugar into the butter and continue beating until the mixture becomes fluffy, which usually takes another one to two minutes.
5. Combine the flour, salt, and baking powder in a small bowl, ensuring precise measurement, and set aside.
6. In a separate bowl, mix together the milk and almond extract.
7. Alternate adding the flour mixture and the milk mixture into the butter and sugar mixture, ensuring to incorporate each addition thoroughly.
8. Gently fold the stiffly beaten egg whites into the cake batter, being careful not to overmix to avoid denseness in the final cake.
9. Prepare two 23cm round cake pans by greasing and flouring them. Divide the cake batter evenly between the two pans.
10. Bake the cakes in a preheated oven at 170 degrees for 25-27 minutes, or until the tops spring back when touched lightly.
11. Allow the cakes to cool in the pans for 10 minutes before carefully removing them and transferring them to a wire rack to cool completely.
12. While the cakes are cooling, prepare the filling Using an electric mixer², beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a thick, billowy consistency
13. Place one cooled cake layer on a cake plate, spread cream filling on top, then place the second cake layer on top with almond glaze and toasted flaked almonds