|Butter||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Almonds||3⁄4 Cup (12 tbs), chopped|
Preheat oven to 350 degrees.
Cream butter and 1/2 cup sugar in mixer bowl until light and fluffy.
Add egg yolks; beat until lemon-colored.
Sift flour and baking powder together.
Add to creamed mixture alternately with milk, mixing well after each addition.
Mix in almond extract.
Spread in 2 round 9-inch baking pans.
Beat egg whites in mixer bowl until soft peaks form.
Add 1 cup sugar gradually, beating constantly until stiff peaks form.
Spread meringue over batter in pans; sprinkle with almonds.
Bake for 20 minutes.
Remove carefully to wire rack to cool.
Place 1 layer meringue side down on serving plate.
Spread generously with whipped cream.
Top with remaining layer meringue side up.