Vanilla Almond Custard Cake (Greek Style)

Method

1. Preheat oven to 350°F / 356°F. Grease three 23 cm round cake pans.
2. In a small bowl, mix the powdered almonds with 1.5 tbsp cornstarch. Set aside. Separate 250 g out of the 325 g sugar for the meringue; keep the remaining 75 g for the yolks.
3. Beat the egg whites with an electric mixer on low until foamy. Gradually add the 250 g sugar, beating until stiff, glossy peaks form. Set aside.
4. In another bowl, beat the egg yolks on high speed with the remaining 75 g sugar until pale, thick and tripled in volume. Gently fold the meringue into the yolks with a spatula, then fold in the almond mixture. Divide batter evenly among the three pans.
5. Bake for 10–15 minutes, until a knife inserted in the center comes out clean. Let cakes cool completely in the pans for 3–4 hours.
6. Meanwhile, make the pastry cream: In a bowl, whisk the eggs with 100 g cornstarch. In a saucepan, combine the milk, 150 g sugar and 1 tsp vanilla. Heat over medium-high until just before boiling (steaming).
7. Slowly pour about half the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the pot and cook over medium-high heat, whisking, until thickened. Remove from heat, cover surface with plastic wrap, and let cool to room temperature (a few hours).
8. For the whipped cream: Beat the heavy cream on high speed until it begins to thicken. Add the 100 g sugar a tablespoon at a time, beating until stiff but not buttery. Refrigerate.
9. Once the pastry cream is cool, beat it on low speed until smooth and creamy. Fold in 300 g of the whipped cream until combined. Refrigerate this filling for 3–4 hours. Keep the remaining whipped cream for decoration.
10. Place one cake layer on a serving plate. Spread one-third of the pastry cream mixture evenly on top. Repeat with the second and third layers.
11. Cover the entire cake with the reserved whipped cream, smoothing the sides and top. Decorate the top with fork swirls or use a piping bag. Toast the flaked almonds in a dry non-stick pan over high heat, shaking constantly, until golden brown. Let cool.
12. Press the toasted almonds onto the sides of the cake. Place glace cherries on top. Refrigerate for 5–6 hours (or overnight) before slicing and serving.