Make the Brown Butter:
In a saucepan, melt the butter over medium heat, swirling occasionally. Continue cooking until it turns golden brown and releases a nutty aroma. Remove from heat and allow to cool slightly.

Prepare the Cake Batter:
Preheat the oven to 350°F (175°C) and grease and flour your cake pans.
In a bowl, combine the granulated sugar, eggs, malted milk powder, half & half, and vanilla. Add the cooled brown butter and mix until smooth.
Gradually fold in the flour, baking powder, and salt until fully combined.

Bake the Cake:
Pour the batter into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.

Make the Frosting:
In a heatproof bowl, whisk the egg whites and brown sugar over simmering water until warm.
Transfer to a mixer and whip until stiff peaks form. Gradually add the butter and vanilla paste, beating until smooth.

Assemble the Cake:
Once the cakes have cooled, frost the layers generously with the brown sugar Swiss meringue buttercream. Decorate as desired.