Ingredients
1/3 cup sugar1 tablespoon cornstarch1/2 cup reduced-fat sour cream3 large egg yolks, room temperature1 tablespoon butter1 teaspoon vanilla extract1/2 teaspoon almond extractCAKE:4 large egg whites, room temperature1/3 cup butter, softened1-1/2 cups sugar, divided2 large egg yolks, room temperature1/3 cup fat-free milk1/4 cup unsweetened applesauce1 teaspoon vanilla extract1 cup cake flour1 teaspoon baking powder1/8 teaspoon salt1/2 cup sliced almonds1/2 teaspoon ground cinnamon
Preparation
In a double boiler or metal bowl over simmering water, constantly whisk the sugar, cornstarch, sour cream and egg yolks until mixture reaches 160° or is thick enough to coat the back of a spoon.
Remove from the heat; stir in butter and extracts until blended. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line two 8-in. round baking pans with waxed paper. Coat sides and paper with cooking spray; sprinkle with flour and set aside.
In a large bowl, beat butter and 1/2 cup sugar until blended, about 2 minutes. Add egg yolks; mix well. Beat in the milk, applesauce and vanilla (mixture may appear curdled). Combine the flour, baking powder and salt; add to butter mixture. Transfer to prepared pans; set aside.
Using clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over batter; sprinkle with almonds and cinnamon.
Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pans on wire racks for 10 minutes (meringue will crack). Loosen edges of cakes from pans with a knife. Using 2 large spatulas, carefully remove 1 cake to a serving plate, meringue side up; remove remaining cake to a wire rack, meringue side up. Cool cakes completely.
Carefully spread custard over cake on serving plate; top with remaining cake. Store in the refrigerator.
