Preheat the oven to 350. Separate the eggs into two separate bowls with whites in one and yolks in another.
Cream the shortening, sugar, egg yolks, and 1 tsp. of the vanilla/almond extract together. Beat until well blended.
Add the sifted flour, baking powder, and salt to the mixture. After incorporated, add the milk. Beat well.
Put the cake batter in 2 greased 8” cake pans.
Beat the remaining egg whites until peaks form. Add the other ½ cup sugar and another 1 tsp. vanilla/almond extract to the eggs. Beat until it is an airy and light whipped meringue. Spread it evenly between the two battered pans and sprinkle with almonds.
Bake for about 35 minutes until the meringue is set. Cool the pans fully on a wire rack.
Make the whipped cream filling by beating cold cream, powdered sugar, and remaining ½ teaspoon of extract together.
Place one cake on the serving plate with meringue side up. Spread whipped cream between layers. Add more slivered almonds or berries if you’d like. Place the other cake on top with the meringue side up, too. Keep refrigerated until serving and using a serrated knife to cut!