Coffee cake

Required: 
For the cake: 
6 egg whites 
1 / 8 tsp salt 
1 / 4 tsp tartar 
1 1 / 2 cup powdered sugar 
1 cup peeled and burnt almonds, cmolot 

For the coffee cream: 
2 cups milk 
1 tsp vanilla extract 
2 / 3 cup sugar 
1 / 8 tsp salt 
1 / 4 cup plus 1 tablespoon starch 
6 egg yolks 
1 / 2 cup cream for whipping 
1 tablespoon instant coffee 
Roasted almonds 


Preparation: 
For cake, heat oven to 325F/160C. To grease baking sheet (30 * 38 cm). Lay a parchment paper and grease the paper too little oil. 

Mikser beaten egg whites with salt until foaming, add cream of tartar and continue whisking, then, without stopping, gradually add all the powdered sugar. Whip the whites until the peaks of dense, but not kill. Add ground almonds, gently shovel to mix and lay out a lot of baking, smooth. Edsel bake 30-35 minutes, then turn off oven and leave meringues are dried for an hour, all the while the oven is not otkryvat.Gotovy remove cake from oven, cool completely and trim the edges and cut into 3 equal parts serrated knife. 

For cream 1 1 / 2 cups milk, bring to boil. Dissolve coffee in it. 
Mikser, beat egg yolks, vanilla extract, sugar (leave 1 tablespoon), starch and remaining milk (1 / 2 cup). Continuing to beat, a thin stream to enter the hot milk. Then all the cream is poured into a clean saucepan and over low heat constantly stirring to bring the cream until soft (about 20 minutes). Cream cool. 
Whipped cream with 1 tablespoon sugar to a dense state. Introduce them to the cooled custard coffee cream, gently stir. 
Korzh meringue fluff cream cake and sprinkle almonds.