For the filling:
🔸 Slivered almonds
🔸 Icing sugar (for sprinkling)
🥣 Preparation:
Prepare the pastry cream: In a saucepan, bring the milk to a boil with the vanilla extract. In a bowl, mix the egg yolks with the sugar until the mixture whitens, then add the cornstarch. Pour the hot milk over the mixture, stirring constantly. Return everything to the saucepan and thicken over low heat, stirring constantly. Once thickened, let the pastry cream cool, covering it with cling film to prevent a skin from forming.
Prepare the cake: In a salad bowl, beat the eggs with the sugar until frothy. Add the melted butter, then the flour, yeast and salt. Mix well until you have a smooth dough.
Assemble the cake: Preheat the oven to 180°C (350°F). Pour half of the dough into a rectangular mold lined with baking paper. Then spread the pastry cream on top, then cover with the rest of the dough. Sprinkle generously with flaked almonds on top.
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Cooking: Bake for 30 to 35 minutes, or until the top is golden and the cake is cooked through. To check, insert the tip of a knife; it should come out clean (except for the cream, which will remain melted).
Finishing: Leave to cool completely before unmolding. Dust with icing sugar for a finishing touch and cut into squares to serve.
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