Step 2

Make the cake batter: beat the butter and ¾ cup sugar until light and fluffy. Add the 5 egg yolks one at a time (reserving the 5 egg whites for meringue). Add the flour mixed with baking powder, then stir in the ½ cup milk until smooth.

Step 3

Preheat oven to 160°C (320°F). Line a large baking sheet with parchment. Spread the batter into an even rectangle.

Step 4

Make the meringue: whisk all 7 egg whites with 1½ cups sugar until glossy and stiff. Spread over the cake batter, creating waves with a spatula. Sprinkle with sliced almonds.

Step 5

Bake for about 30 minutes until the meringue and almonds are golden. Cool completely.

Step 6

Make the cream filling: whip the cream to stiff peaks. Gently fold in the chilled vanilla custard.

Step 7

Cut the cooled cake in half. Place one half meringue-side down on a serving platter and peel off the paper. Spread the cream filling over it, then place the second half on top meringue-side up.

Step 8

Serve with fresh berries.