Instructions

Grind the almonds coarsely in a food processor or grinder. Mix the coarsely ground almonds with the finely ground almonds and Finesse.

Beat the egg whites until firm and add them to the almonds. Pour the mixture into a cake tin (22–24 cm) lined with baking paper and bake at 160 degrees for approx. 30 minutes.

In a saucepan, thoroughly combine the egg yolks, milk, Finesse, vanilla sugar, and corn flour. Heat while stirring at medium temperature. When the cream thickens, take the saucepan off the heat and let the cream cool slightly before adding chunks of room-temperature butter. Cool the cream in the fridge until it stiffens.

When the base and cream have completely cooled, place the base on a serving plate and spread the cream on top.

Nutrition facts