“This cake was made by my mother-in-law, who got this recipe during WWII. In Europe during rations, they had to make do with very simple ingredients. This recipe has simple ingredients, but great flavor!!”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream shortening and sugar, beat til fluffy; Add egg yolks, vanilla, and 3 Tbsp of milk. Add The cake flour mixed with the baking powder and salt. Spread mixture into 2 greased/pamed layer pans, they will be very thin layers.
  2. Beat egg whites til very stiff, add the sugar gradually. Spread on top of the 2 cake mixturse and sprinke with cinnamon-sugar and sliced almonds.
  3. Bake at 350 for apx 30 minute, until toothpick comes out clean.
  4. Combine and cook flour, sugar salt amd milk for a nice thick custard. Remove from heat and add 1 tsp butter and 1/2 tsp vanilla to mixture. Spread between layers and cut into slices for a wonderful dessert! sometimes, if the cake seems a bit dry, I make a double batch of the custard and drizzle it down the sides and use extra in the middle.

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