A delectable Bavarian cream filled cake recipe, topped with yummy almonds.
Preheat oven to 350 degrees F. Grease two 9 inch round cake pans.
Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.
Mix flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed for 1-2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops.
Bake until a toothpick inserted in the center comes out clean, 23 to 25 minutes.
For the Filling:Slightly warm about 1/4 cup of the cream and sprinkle gelatin into cream and stir. When gelatin is dissolved add this mixture to the rest of the cream along with the sugar and extracts. Beat until soft peaks form.
Spread whipped cream mixture into first layer of cooled cake. Add second layer. Chill well before serving.
Top the cake with an even layer of sliced almonds and a generous sprinkling of sugar