TOPPING:

1/3 Cup sugar
4 Tbsp butter
½ cup almonds- sliced

CAKE:

125g butter
1 cup sugar
2 eggs
½ tsp bicarbonate of soda
1tsp Cream Of Tartar
1 ½ cups flour
¾ cup milk

CUSTARD FILLING:
1cup milk
80g icing sugar
½ tsp vanilla
¼ cup water
2 Tbsp corn flour
2 eggs separated

1. Place topping ingredients in a pot and cook until light gold.
2. Pour into one greased 20cm baking tin.
3. Cream butter and sugar.
4. Add eggs one at a time. Beat well.
5. Add cream of tartar and B.I. Soda and beat.
6. Lastly alternate the milk and flour and beat.
7. Pour half cake mixture over the topping.
8. Pour the other half of cake mixture into the other 20cm greased baking tin.
9. Bake at 200 c for 20-25 minutes
10. Remove the cake without the topping and place on a cake platter.
11. Make the custard and pour over cake.
12. Remove the cake with the topping and place over custard.
13. Dust with icing sugar and serve.

To make the Custard:

14. Heat milk and add icing sugar and vanilla essence.
15. Beat egg whites stiff and set aside.
16. Mix the water, corn flour and yolks, add to the milk
17. Cook until mixture forms a custard.
18. Remove from heat and fold in egg whites.
19. Leave to cool and pour and pour over cake.