Nutmeg Genoise with Nuts Filling (Genoise with Custard Cream)

Grease two 20cm diameter cake pans with butter. Reserve

Preheat oven to 180°C (medium)

In a stand mixer, beat eggs and confectioner's sugar for 10 minutes or until smooth

Add vanilla extract and mix until well combined

Sift all-purpose flour over the egg mixture and fold in delicately with a spatula or wooden spoon

Add melted butter and mix

Divide cake batter between the two prepared pans and bake for 30 minutes or until golden brown

Remove from oven, let cool, and demould. Reserve

Prepare filling: In a small saucepan, combine milk and confectioner's sugar over medium heat, stirring until dissolved

Leave to simmer without stirring until the mixture reaches the correct consistency (test by placing a small amount between your fingers; if it slides off easily, it is ready)

Add egg yolks and water, whisking constantly until thickened

Add chopped nuts and vanilla extract and mix well

Remove from heat and reserve

Preheat oven to 200°C (hot)

Prepare meringue: Beat egg whites until stiff peaks form

Gradually add confectioner's sugar, beating continuously until stiff peaks re-form. Reserve

Assemble cake: Place one of the cakes on a plate and spread with filling

Place the second cake on top and cover with meringue

Bake in oven for about 5 minutes or until meringue is lightly golden brown

Let cool before serving

230 calories per slice