Use 8 egg whites, 200 g ground almonds and 220 g sugar to prepare two layers of sponge cake. You probably know how to beat egg whites with sugar and fold in almonds, right? Bake at 200C for 20 minutes each.
for the pastry cream you need 225 g butter, 35 g cornstarch, 250 g sugar, 8 egg yolks - melt th ebutter over medium heat, stir in the remaining ingredients, beat with a hand mixer for 20 minutes or until thick and creamy.
Spread 1/3 of the pastry cream over one of the cake layers, top withs econd layer. Completely cober the cake with pastry cream. Toast 100 g flaked almonds, sprinkle the cake with almonds, chill until set.