Yellow cake layer
 

• Bakers Note; The internal thermometer of an oven goes out of whack all the time; even brand-new ovens are off as much as 50C°/122F°. An oven thermometer will tell you if your oven temperature is off, and then you can adjust it accordingly. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven. 
   
• Thirty minutes or longer before baking, set an oven rack in the lower rack of the oven. Set the oven to 150C°/300F° or the fan setting to 135C°/275F°. 
   
• Use a pastry brush to lightly coat the inside of 3 x 20 cm (8 inches ) round baking pans ( or 3 x 20 cm 8-inch springform) with softened butter. Place a circle of parchment paper at the bottom of each pan, To prevent the bottom of the cake from sticking. Add a few tablespoons of flour and tap it around the inside of the pan until all the buttered surface is covered. Then, turn the pan upside down and tap out the excess flour. If you don't have three 20 cm ( 8 inches) round pans ( using a springform is even better), it's okay to bake the cakes in stages. The cake batter will be kept at room temperature until needed. For even cake layers, place your cake pans on a scale and weigh each pan as you add the cake batter and meringue.
   
• Make sure you start with room-temperature eggs. The egg protein in the egg whites will stretch and take on more air if they are warm when you are whipping them. To quickly bring eggs to room temperature, place them ( in their shells) in a bowl of tepid, not hot, water for 5 to 10 minutes while you gather the other ingredients. For this recipe, You need six large eggs divided. When separating eggs, it is very important that no egg yolk gets into the egg whites, as egg whites will not foam properly if any fat is present in them. With clean hands, separate the egg whites from the yolks. 
   
• Weigh the egg yolks to ensure they are 120 grams. Place them in a small bowl and lightly beat with a fork. This helps achieve the right consistency to blend smoothly with the whipped butter and increase aeration. If the butter struggles to combine with the eggs, it will lose the initial air you whipped into it due to the extra effort required. Set aside until needed.
   
• Bakers Tip: Before you get started, make sure the butter is at room temp.  If your butter is too cold, it won’t whip up light and fluffy. Using room-temp, softened butter helps it mix well with the superfine sugar, giving you a nice, fluffy yellow cake layer. Plus, having the butter softened. lets the egg yolks blend better with the butter.
   
• For the yellow cake layer, In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat 150 grams of unsalted butter, 175 grams of superfine sugar, and 2 teaspoons of vanilla bean paste fluffy on medium speed until pale and fluffy. this takes about 3 to 5 minutes. It's super-tempting to turn the mixer on high speed but resist the urge. Make sure to stop the mixer at times and scrape down the bowl a few times while mixing.
   
• Add the six egg yolks one at a time, mixing slowly at medium speed after each addition. It's important to add them one at a time so that they will be completely incorporated into the batter before adding in the next. About 15 seconds until each is incorporated before adding the next. Scrape down the bowl in between the egg yolks.
   
• In a medium bowl, sift together the following ingredients three times: 150 grams of all-purpose flour, (or pastry flour, or cake flour ) and 1 1/2 teaspoons of baking powder. Alternatively, you can use: 75 grams of all-purpose flour, and 75 grams of potato starch and 1 1/2 teaspoons of baking powder.
   
• Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as necessary since you don't want to traumatize your batter. Add one-third of the flour mixture to the butter mixture and one-third of the 125-gram yogurt, beating on low speed until well incorporated. About 15 seconds each time! Take care not to overmix the batter. Add another third of the flour and yogurt and mix slowly until incorporated. Scrape down the bowl as needed. Repeat with the remaining one-third flour mixture and yogurt. Scrape the bowl one more time.
   
• Weigh the cake batter ( It should be about 700 grams ) and divide it evenly into the three prepared baking pans—about 233 grams in each pan.
   
• Gently spread the yellow cake batter using an offset spatula evenly across the three-round baking pans or springforms.
   
• Set aside while you prepare the meringue mixture.

Meringue Layer
 

• For the Meringue Layer, Wipe the inside of a mixer bowl, as well as the whisk attachment, and hand whisk with a paper towel dampened with a bit of lemon juice to eliminate any trace of grease. Fat inhibits the foaming of egg whites. Take extra caution that you do not get any yolk into your whites and that your tools and hands are grease-free. If there is any fat in the bowl of whites, you will have to start over.
   
• In the bowl of the stand mixer fitted with the whisk attachment, place 180 grams of egg whites and 1/8 teaspoon of cream of tartar.
   
• Bakers note; Mixing at medium speed creates a more stable meringue. High speed will cause them to foam more quickly, but they will be less stable and hold the air as well. And it is important that the sugar is added in very slowly and only after the egg whites are already starting to hold soft-medium peaks. This helps keep the meringue stable.
   
• Whip egg whites on medium speed until soft-medium peaks form. This step takes 3 minutes. Then add one tablespoon at a time, 300 grams of superfine sugar. This step takes 3 minutes. It is important that the sugar is added in very slowly and only after the egg whites are already starting to hold soft-medium peaks. This helps keep the meringue stable.
   
• After all of the sugar is added, continue whipping for 10- full minutes on medium-high speed until the mixture has tripled in volume, is thick and glossy, and the sugar has 100 % dissolved. Use a timer! Do not overmix, or the meringue layer can collapse after the cake comes out of the oven.
   
• Remove the bowl from the mixer and add one teaspoon vanilla bean paste if using and use a spatula to combine. 
   
• Use a scale to weigh the whipped meringue, then divide the meringue evenly on top of the yellow cake batter. Using an offset spatula, spread the meringue evenly across the round baking pans.
   
•  Sprinkle the sliced almonds evenly across the meringue.
• Bake the first two layers in the lower rack of the oven for 40 to 45 or up to 50 minutes or until the meringue is dry and golden on top or until a skewer inserted in the middle comes out clean and the meringue is firm. Mine was done at 40 minutes.
   
• Leave to cool for 10 minutes in the pan on a wire rack.
   
• Repeat with the final layer.
   
• Carefully run a small offset spatula around the edges of the cake. ( the cake is very fragile) Invert a wire rack over the pan/cake ( take a deep breath!) in one fluid motion, and turn the cake out on the wire rack, so the top is now on the bottom. Peel off the parchment paper and let it cool completely. This takes about one hour. The meringue layer is very fragile especially when still warm.
   
• Repeat the same process with the remaining two cakes.
   
• Make sure all the cake layers are 100% cool before you assemble the cake.

Blackberry/strawberry Filling
 

• If you have a freezer and time permits, place the carton of heavy cream in the freezer for 15 minutes before you whip up the cream to stabilize the fat content, especially during warm summer months, as the extra coldness will whip the cream up so much better.
   
• Finely chop your 450-gram fresh strawberries or blackberries and set them aside while you prepare the whipped cream.
   
• In a large bowl, using an electric beater ( or use a bowl of your stand mixer fitted with the whisk attachment), add 450 grams of cold cream, three tablespoons of white sugar, and two teaspoons of vanilla bean paste.
   
• Whip the cream on medium-low speed until medium-stiff peaks form, about 2 to 4 minutes.
   
• Add the chopped strawberries or blackberries and finely grated lemon zest from two lemons, combine them with a spatula, and place the filling in the fridge until needed.
   

 To assemble
 

• Place parchment paper over the cooled cake layers one at a time. Hold the wire rack and parchment paper with both hands and in one fluid motion, turn the cake out on the parchment paper so the crust is now on top. Place the first layers with the meringue layer on the bottom on a cake stand.
   
• Place half of the blackberry filling or strawberry filling on the first cake layer. Use a spatula or the back of a spoon to spread into an even layer.
   
• Put the next cake layer on top, with the meringue layer either with the top up or down, and press very lightly to attach the layers to the filling. Place the remaining strawberry cream on top of the second cake.
   
• Then put the last cake layer, with the meringue layer on the top. Press very lightly to attach the layers to the filling. If you have an adjustable cake ring, place it around the cake layers.
   
• Place the assembled cake in the fridge for 30 to 60 minutes before slicing and serving. It helps the filling adhere to the cake layers and ensures a neater cake slice.
   
• Enjoy the cake on the same day for maximum freshness and deliciousness. Store leftovers in the fridge.