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1
Make the cake: Preheat the oven to 350 degrees F. Coat two 8-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
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2
Lightly coat the parchment with cooking spray and dust the pans with flour, tapping out the excess.
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3
Sift the flour, cornstarch, salt and pumpkin pie spice together into a medium bowl; set aside.
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4
Beat the egg yolks and 1/2 cup superfine sugar in a large bowl with a mixer on medium speed until very thick and light in color, 3 to 5 minutes.
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5
(The yolks should fall in a thick ribbon when the beaters are lifted.)
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6
Add half of the flour mixture and fold in with a rubber spatula until just incorporated.
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7
Add the melted butter, vanilla and the remaining flour mixture and fold until the batter is smooth and elastic.
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8
Divide the batter between the prepared pans, spreading it to the edges (the layers will be thin).
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9
Make the meringue: Beat the egg whites and cream of tartar in a separate large bowl with the mixer (and clean beaters) on medium speed until foamy, 1 to 2 minutes.
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10
Increase the speed to medium high and beat, slowly adding the remaining 1 cup superfine sugar, until stiff glossy peaks form, about 5 more minutes.
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11
Divide the meringue between the pans on top of the cake batter, spreading it to the edges; sprinkle with the almonds.
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12
Bake until the meringue is browned and crisp, 35 to 40 minutes.
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13
(The layers will puff and then collapse as they bake.)
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14
Transfer to a rack and let cool in the pans.
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15
Meanwhile, make the filling: Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth and melted; set aside.
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16
Beat 2/3 cup heavy cream and 1 tablespoon superfine sugar in a medium bowl with a whisk until stiff peaks form; set aside.
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17
In a separate medium bowl, combine the cream cheese and the remaining 1 tablespoon superfine sugar with a rubber spatula; mix in the remaining 2 tablespoons heavy cream, the vanilla and nutmeg, then stir in the melted white chocolate.
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18
Fold in the whipped cream.
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19
Refrigerate until firm but not completely set, 30 to 45 minutes.
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20
Run a thin knife around the edges of the cakes and invert onto a cutting board; peel off the parchment.
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21
Place 1 cake, meringue-side down, on a flat platter.
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22
Spread the filling on the cake, then top with the second cake layer, meringue-side up, pressing gently.
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23
(If you're not serving it right away, refrigerate up to 1 day; bring to room temperature before serving.)
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24
Photograph by Johnny Miller
