1/2 cup shortening
1/2 cup sugar
1/8 teaspoon salt
4 egg yolks
1 teaspoon vanilla
3 tablespoon milk
1 cup sifted CAKE flour
1 teaspoon baking powder
4 egg whites
3/4 cup sugar
1/2 cup sliced blanched almonds
1 tablespoon sugar
1/2 teaspoon cinnamon

Cream shortening, gradually add sugar and slat; cream until fluffy. Add egg yolks 1 at a time, beating well. Sift flour and baking powder and stir into creamed mixture with milk and vanilla. Spread in 2 (9 inch) round layer pans. Beat egg whites until soft peaks form soft peaks form; gradually add sugar; beat until peaks round over; gently spread on batter in pans. Sprinkle with almonds, 1 tablespoon sugar and cinnamon. Bake at 350 degrees about 30 minutes. When cool, put together with cream filling.

1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 egg yolks
2 tablespoons butter
2 cups milk, scalded
1 teaspoon vanilla

Combine sugar, cornstarch, slat and egg yolks; beat thoroughly. Add butter and enough milk to make a smooth paste. Add paste to remaining hot milk and cook over boiling water, stirring constantly until mixture is thickened. Cool and add vanilla.