6 eggs, lightly beaten
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 tablespoon butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups chopped almonds
1/8 teaspoon salt
Preheat oven to 375 degrees F (190 degrees C). Grease and flour muffin cups or 9 inch round pans. Beat eggs slowly and gradually, adding to the eggs as they just come into the pan. Measure the sugar and milk in a separate bowl, and set aside (do not mash any would like your muffins). Mix flour and baking powder into egg mixture. Fold in chopped almonds. Brush the bottom of each cup with some of the egg mixture. Spoon 1 cup of batter into prepared muffin cups.
Arrange chilled cake layers on a large baking sheet. Bake for 10 minutes, or until light brown. Drizzle with remaining egg mixture and sprinkle with chopped almonds.
⭐ ⭐ ⭐ ⭐ ⭐