1/2 c. sugar
1/2 c. butter
4 egg yolks, beaten until light
1 c. sifted cake flour
1 tsp. baking powder
1/8 tsp. salt
3 tbsp. milk
1 tsp. vanilla

MERINGUE:

4 egg whites
1/8 tsp. cream of tartar
3/4 c. sugar
Cream or custard filling

Cream butter and sugar well. Beat in egg yolks. Add sifted dry ingredients alternately with milk and vanilla, blending until smooth. Spread batter evenly in 2 greased 8 inch pans, waxed paper lined, loose bottomed pans. Cover batter with meringue made by beating the sugar and cream of tartar gradually into well beaten egg whites. Meringue should hold stiff peaks, but remain glossy not dry.

Spread evenly. Sprinkle slivered almonds and a little cinnamon sugar. Bake 40 minutes at 350 degrees. Cool in pans. Place one cake, meringue side down on cake plate. Spread with filling and place other cake, meringue side up, over the filling.

For filling use a packaged pudding and pie filling or make this one. Cook together over low heat: 1/4 c. cornstarch A few grains of salt 2 c. milk

Stir constantly. When thick and glossy, stir a little of the hot mixture into 1 beaten egg. Turn egg mixture into rest of filling and stir over low heat for 3 minutes. Cool and add 1 teaspoon almond extract. Makes 12 servings.