Vanilla Cream Slice

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Whisk the egg whites with the lemon juice and half of the sugar until stiff. Add the remaining sugar and whisk again until stiff. Fold in the almonds.

Place a rectangular baking frame (approx. 12x30 cm) on the baking tray. Spoon in 1/6 of the mixture and spread evenly with a palette knife. Remove the frame and bake in the oven for approx. 12 minutes. If the mixture is too runny, grease the frame (non-stick baking spray) and bake with the frame in place. Once baked, remove from the tray and leave to cool. Cook 6 thin layers of cake in this way, or work with multiple baking trays.

For the cream, beat the egg yolks with the sugar, milk, cornflour and a pinch of vanilla in a metal bowl until fluffy. Stir over hot water until thick and creamy (do not allow to get too hot), then take off the heat and stir until cool. Beat the butter until fluffy and gradually fold in the creamy mixture.

Spread a thin layer of cream over the first layer of cake. Place a second layer on top and continue until the torte is assembled. Finish off with a layer of cake, then spread the remaining cream around the edge of the torte.

Add hot water to the icing sugar a drop at a time to create a thick mixture. Beat the egg white with the lemon juice and add to the sugar. Stir to a thick but pourable icing. Transfer around 1/3 of the icing to a separate bowl and colour with the cocoa powder.

Ice the top of the cake with the white icing. Draw fine lines of the chocolate icing (ideally using a small piping bag) and then run a cocktail stick at right angles through the lines in alternate directions to create the typical Esterházy pattern.