Gateau Madame Pompadour
|Eggs||4 , separated (Plus 2 Egg Yolks)|
|Hot water||1 Tablespoon|
|Sugar||120 Gram (1/2 Cup)|
|Ground almonds||150 Gram (1 1/4 Cup)|
|All-purpose flour||50 Gram, sifted (1/2 Cup)|
|Cornstarch||25 Gram (1/4 Cup)|
|Milk||300 Milliliter (1 1/4 Cup)|
|Sugar||100 Gram (1/2 Cup)|
|Vanilla sugar||1 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Butter||250 Gram (1 Cup Plus 2 Tablespoons)|
|Toasted sliced almonds||50 Gram (1/2 Cup)|
Grease and flour a 9-inch (23-cm) cake pan.
Preheat oven to 350°F (175°C).
To make cake, put 6 egg yolks, water and three-fourths of the sugar into a medium bowl.
Beat until pale and creamy, 5 to 10 minutes with an electric mixer.
Fold in almonds and flour.
Beat egg whites and salt until stiff; fold in remaining sugar.
Fold into egg yolk mixture.
Turn batter into pan.
Bake 40 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack.
Cut cooled cake horizontally into 3 layers.
To make filling and topping, blend cornstarch, a little milk, unflavored sugar, vanilla sugar and vanilla in a medium bowl.
Heat remaining milk in a medium saucepan; stir into cornstarch mixture.
Return to heat and bring to a boil, stirring constantly until thickened.
Let cool, stirring frequently.
Beat butter in a medium bowl until creamy.
Gradually beat in cooled cornstarch mixture.
Spread half the butter cream over 2 layers of cake; place one on top of the other.
Cover top and sides of cake with remaining butter cream; sprinkle with almonds.