Preheat Oven 350 degrees F

Spray 2 9 inch Springform Pans with spray stuff, or grease with butter... or use regular 9 inch round cake pans, but line them with parchment!!

First Make the Cake Base-

Combine butter and sugar in a mixer until light and fluffy.

Add Vanilla and Egg Yolks, mix to combine. Scrape down sides.

Add Flour and Baking Powder alternating with Milk. mix until combined.

Split dough in half, and press each half into the bottom of a spring form pan. Set aside.

Meringue Topping-

Make sure your mixing bowl is squeaky clean, and fat residue will foul up the egg whites.

Using the whisk attachment, whip up the egg whites.

Slowly add sugar.

Keep whipping until stiff... you should be able to see the slash mark if you draw a knife through it.

Put half of the meringue onto each cake base in the spring form pan. Spread to the edge. It doesn't have to be smooth.. have some fun.. make a few swirls.

Sprinkle half of the Almonds over the meringue in each pan.

Bake for 20 minutes.

When done baking, set the pans on a cooling rack.

When cool, remove from the bases.

Run a knife carefully around edge to loosen any stuck meringue, and remove the walls of the spring form pan.

Let cool COMPLETELY.

WHIPPED CREAM FILLING

Whip Cream for 30 seconds, add Sahnesteiff and powdered sugar, whip until stiff

(The Corn Starch will give the whipped cream stability)

Set aside.

OK,everything cooled at set? time to assemble the cake....

SOME ASSEMBLY REQUIRED

Pick the pretty cake base... that will be the top. Set it aside.

Put the bottom cake on a serving plate. If you are using a springform pan, you can put the ring around the cake to act as a mold.... but it's not necessary.

Cover with berries... almost to edge

Cover with Whipped cream filling.... pretty much to edge

Now... Put the cake top on. Press down a little to make sure it's all together.

Remove ring.

When you Slice the Cake, use a serrated knife.