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1
Set rack in bottom third of oven.
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2
Preheat the oven to 350F.
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3
Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
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4
Make the meringue cake: Sift together the flour, baking powder and salt.
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5
In a large bowl, using an electric mixer, cream the butter with 1/2 cup of the sugar until fluffy.
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6
Add the egg yolks and beat for 2 minutes.
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7
Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
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8
Scrape the batter into the prepared pans.
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9
In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
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10
Gradually sprinkle in 3/4 cup of the sugar and beat until the whites are glossy, 3-4 minutes.
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11
Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
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12
Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
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13
Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
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14
Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
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15
While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
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16
In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
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17
Gradually whisk the mixture into the eggs.
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18
Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
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19
Remove from heat and stir in butter.
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20
Strain the curd into a clean bowl.
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21
Let cool for 5 minutes, whisking occasionally.
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22
Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
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23
To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
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24
Carefully invert the layers onto baking sheets; remove wax paper.
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25
Invert one layer (meringue side up) onto a cake platter.
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26
Spread all the lime curd on top.
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27
Cover with the other cake layer (meringue side up).
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28
To serve: Slice gently with a serrated knife.
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29
The cake can be refrigerated for up to 1 day ahead.
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30
Loosely cover with plastic wrap.
