75 g butter
2 cup powdered sugar
5 egg yolks
1 ½ cup flour
1 ½ teaspoons baking powder
4 tablespoons milk
5 egg whites
2 cup sugar
1 bag slivered almonds
3 cup whipping cream
½ l fresh berries, jam or pineapple
Preheat the oven to 175 degrees.
Beat butter and sugar until fluffy.
Add the egg yolks one at a time.
Mix flour and baking powder in a bowl and stir into the batter and then mix in the milk.
Stir into a smooth batter.
Pour mixture into a roasting pan and spread evenly.
Beat the egg whites to stiff foam and fold back down the sugar and whisk it a few minutes.
Spread meringue on top of cake batter and sprinkle chopped almonds.
Bake at 175 degrees for 20-25 minutes, until meringue has been color and become dry batter.
Let cake cool.
Cover it with whipped cream and garnish with strawberries, raspberries or something else good. (You can also divide it in half before and add the other half on top)