Preheat the oven to 175 °C. Line a baking tray with baking paper.
Beat the butter and sugar until light and fluffy. Add the egg yolks, one at a time. Mix in the milk, flour, baking powder and stir until a smooth batter.
Spread evenly into the tin.
2️⃣ Beat the meringue
Beat the egg whites to stiff peaks. Add the sugar a little at a time and continue beating until the meringue is glossy and firm.
Spread the meringue carefully over the batter. Sprinkle with almonds.
3️⃣ Bake
Bake in the middle of the oven for 25–30 minutes until the meringue is lightly golden and crispy.
Let cool completely.
4️⃣ Fill and assemble
Whip the cream with vanilla until soft peaks form.
Divide the cake into two equal parts. Spread the cream over one part and place the other on top – meringue side up.
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