To adjust for high altitude I added an extra ¼ cup milk and baked at 300˚
Ingredients
FOR THE VANILLA CUSTARD
1½ cups heavy cream
½ cup granulated sugar
2½ tablespoons flour
¼ teaspoon salt
3 egg yolks, slightly beaten
1 tablespoon butter
2 teaspoons vanilla extract
¼ teaspoon almond extract FOR THE CAKE
½ cup sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
2 cups graham cracker crumbs
¾ cup chopped pecans
1 cup butter, soft
1½ teaspoons vanilla extract
1 cup granulated sugar
3 egg yolks, well beaten
1 cup milk
3 egg whites
½ cup granulated sugar
Preparation Instructions
FOR THE VANILLA CUSTARD
Scald 1 cup of the cream in a small saucepan over medium heat (until you see small bubbles around the edges).
Sift together into a medium saucepan the sugar, flour and salt. Gradually stir in the scalded cream. Bring to a boil, stirring constantly for 3 minutes. Remove from heat.
Pour cream mixture into a double boiler and place over simmering water, covered for 7 minutes, stirring occasionally.
Stir a few tablespoons of the hot cream mixture and then slowly drizzle the egg mixture, while vigorously stirring, into the cream mixture.
Cook over the simmering water about 3-5 minutes, or until thick.
Remove from the heat and add the butter and extracts.
Chill in the refrigerator. FOR THE CAKE
Preheat your oven to 350˚ and prepare your cake pans (I used 6" but the recipe is for 8") by smearing with soft butter and then cut out a piece of parchment to fit the bottom of the pan and place that in the pan. Set aside.
In a medium mixing bowl sift together the flour baking powder, salt, cracker crumbs and pecans, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, then add the vanilla extract.
Add the egg yolks in three additions, beating well after each addition.
Alternately add the flour mixture and 1 cup milk to the butter mixture.
Then using a clean beater (I just used my hand mixer) beat the whites to until frothy and then gradually add the sugar as you are beating until rounded peaks form.
Spread egg whites over the cake batter and then gently fold them in with a spatula. Divide the batter between your cake pans.
Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool 10 minutes in the pan
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/07/graham-cracker-cake/