INGREDIENTS AND PREPARATION:

In a saucepan, pour 3 egg yolks, 70 g of sugar and 80 ml of cream.
Mix very well and let the mixture thicken over medium heat while stirring. Place the mixture in a container, cover with cling film and leave to cool for 1 or 2 hours.
In a bowl, beat 100g of softened butter with a teaspoon of vanilla flavoring with an electric whisk, then add the cooled mixture a couple of times and mix.
For the pasta: toast 50 g of flaked almonds and 100 g of whole almonds in the oven.
Pour 3 egg whites into a bowl and add a pinch of salt. Beat the egg whites with an electric blender, then add 50g of sugar and continue mixing, then add the 100g of chopped toasted almonds, mixing gently with an immersion blender.
Pour the mixture into an 18cm baking pan lined with baking paper.
Cook for 20 minutes at 180°C. Leave to cool before removing from the tin, then cut in half. Spread a little cream on the first base of the cake.
Place the second cake base. Finally, cover the cake with the remaining cream, spreading it evenly. To ensure that the flaked almonds maintain their crunchy appearance, try to garnish the cake on the day of tasting. Leave to cool for 2 or 3 hours.