butter until soft. Gradually add 1/2 cup sugar,
beating until light and creamy. Beat in egg
yolks one at a time. Add 1/2 tsp vanilla. Add
sifted dry ingredients alternately with cream;
beat until smooth. Spread in two greased 9-inch
layer pans. Beat egg whites until stiff with
a pinch of salt and the remaining cup of sugar
and 1 tsp vanilla. Spread over batter. Stud
one meringue layer with shredded almonds. Bake
at 350ºF for 40 minutes. Cool in pans.
serve, place plain layer meringue-side down
on plate. Spread with whipped cream, reserving
a little to decorate top. Place almond studded
layer, meringue-side up, over it. Put reserved
whipped cream in center of top.
approx 10 -12