1/2 c. soft butter
3/4 c. sifted powdered sugar

4 egg yolks, well beaten

1 c. sifted flour
1 tsp. baking powder
1/4 tsp. salt

3 tbsp. milk

Spread batter in three greased 8 inch layer pans lined with waxed paper.

CUSTARD FILLING:

1/2 c. sugar
1/2 tsp. salt
1/3 c. flour

2 c. milk

Cook over medium heat, stirring until it boils. Stir 1/2 of hot mixture into 2 eggs, beaten. Add to rest of hot mixture and bring to boiling point. Add 2 teaspoons vanilla.

MERINGUE:

6 egg whites

3/4 c. granulated sugar
3/4 c. powdered sugar

Beat until stiff and glossy. Spread 1/3 of meringue over batter in each pan.

3/4 c. shaved blanched almonds
3 tbsp. sugar
3/4 tsp. cinnamon

Bake at 325 degrees for 35 to 40 minutes. Cool and put layers together with custard filling.