Boterkoek (Dutch Butter Cake)

1 cup butter, softened
1 1/2 cups white sugar
2 eggs, beaten
1 tablespoon almond extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
16 almond halves (optional)

For the filling:
2 tablespoons birds custard powder
1 tablespoon sweet cocoa powder
1 cup of milk

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8 inch round cake pans, or 9 inch pie plates.
In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.
Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg.
Bake in the preheated oven for about 30 minutes, or until the top is golden brown.
Meanwhile make the custard following the directions on the package (I cooked it in the microwave - 2 minutes - stir and then cook for another 2 minutes or until it sets to a nice custard consistency).
To assemble the cake, place one of the 2 cakes on a platter, spread the custard on it and then place the other cake on top. Decorate with the additional almonds and whipped cream.
Cut into wedges to serve.

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