Almond Cake With Raspberry Cream And Meringue - cooking recipe

Ingredients

4 None eggs, separated
2 cups granulated sugar
3 1/2 tbsp butter, melted
5 tbsp milk
1 cup all-purpose flour + 2 tbsp
2 tsp baking powder
1/2 cup ground almonds
1/2 cup chopped almonds
1 1/4 cups heavy cream
3 tbsp powdered sugar
1 lb frozen raspberries, defrosted, juices reserved

Preparation

Preheat oven to 325\u00b0F. Grease and line a 9 1/2 x 13 inch baking pan. Whip egg yolk with 2/3 cup sugar until creamy. Gradually add melted butter then milk, flour, baking powder and ground almonds. Transfer to prepared pan. Whip egg whites until stiff, gradually adding 2/3 cup sugar. Add remaining sugar then spread over almond batter. Sprinkle with chopped almonds and bake for 20-25 mins. Allow to cool in pan for 20 mins then loosen edges with a knife and transfer to a wire rack to cool completely.
Cut cake in 1/2 horizontally then cut each section into 6-8 pieces. Beat cream with powdered sugar until stiff then add raspberries with a little of the reserved juices. Spread over 1/2 the pieces then top with the remaining pieces and serve.