1. Preheat the oven to 175 grader.2
2. Sponge cake: Beat butter and sugar porous. Separate egg yolks and egg whites, mix the yolks in the batter. Add the milk and sieve into the flour mixed with the baking powder. Spread the batter in a long pan with edge covered with baking paper.
3. Meringue: Beat egg whites with half of the sugar to solid foam, add remaining sugar and whisk to a solid meringue, Spread the meringue on top of the sponge cake and finish with almonds and nuts on top.
4. Bake in the lower part of the oven approx 25 minutes, it should feel porous and airy.
5. Lift the cake out of the pan using the baking paper. Allow to cool on the paper.
6. Spoon over the vanilla cream and top with strawberries.
And, is not it great our awesome pool.
Big enough for kids to splash in, big enough for me to relax in, enough to soak up and cool off in summer heat. The problem with this is our friend Greg who is very interested in the pool.
He almost jumped in a couple of times when W bathed. A guard had to be purchased so that we do not have a drowned rabbit in the pool.