1 stick and 2 tsp of butter
2/3 cup sugar, plus 1 cup for merengue
4 extra large eggs (separate the yolks from the whites)
3 Tbsp milk (or substitute half & half)
1 cup of flour
1 tsp of vanilla extract or vanilla sugar.
2 Tsp baking powder
4 oz of split almonds
1 cup whipped cream
Start with the filling:
I had the advantage of Norwegian family sending me packages of Kakefyll, which is a pudding type filling, but you can substitute vanilla pudding with 1 1/2 cups of milk and chill. In a separate bowl, whip 1 cup of whipped cream and fold into chilled pudding.
Beat butter and 2/3 sugar together, then add egg yolk one at a time.
Add milk, flour, vanilla and baking powder, beat to make dough
Spray or butter oblong baking pan using parchment paper to cover the bottom. I used a 9x12 inch pan. Spread the dough on to the parchment paper in nice, even layer.
Prepare merengue: Whip the four egg whites until stiff, beating in remaining 1 cup of sugar. Spread eggwhites on dough, then sprinkle with almonds
Bake in 375 degree oven for 15-20 minutes, let cake cool, cut into two equal pieces. Add cream filling on one side of cake, add second part of cake almond side up on top of filling.