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1
To make sponge cake: Place the eggs and sugar into a bowl standing over hot water and whisk until the mixture is pale and thickened (about 5 minutes).
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2
Remove from the heat and whisk for 2 minutes more.
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3
Fold in the sifted flour and add the salt.
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4
Pour into an 8-inch cake tin which has been greased, sugared and floured.
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5
Bake in a 375 degree oven for 25 minutes.
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6
Cool on a cake rack.
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7
To make pastry cream: Heat milk until boiling.
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8
Mix the egg yolks with the sugar and when well combined add the flour.
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9
Whisk until smooth and then gradually add the hot milk.
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10
Place the pastry cream back into the saucepan over a gentle heat and whisk until cream comes to a boil and thickens.
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11
Flavor with almond extract and then lower heat and allow to cook 10 minutes.
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12
Remove from heat and cool placing a piece of buttered waxed paper over the surface to prevent a skin from forming.
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13
To make meringue: Beat the egg whites until stiff peaks form.
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14
Flavor with almond extract and then fold in the sugar.
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15
This mixture should be very thick.
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16
To garnish: Preheat oven to 500 degrees.
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17
Cut cake into 3 layers.
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18
Soak bottom and middle layer with creme de cacao.
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19
Spread the bottom and middle layers of the cake with the cooled pastry cream and sprinkle with the almond slivers.
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20
Reform the cake and place onto a large round oven dish.
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21
Spread cake with a thin layer of meringue.
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22
Fill a large piping bag with a rose shaped tip and pipe meringue in vertical loops around the sides and on top of the cake.
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23
Dust cake with sifted confectioners' sugar and place into oven for 3 minutes to lightly brown.
