Cake

1.   Preheat your oven to 350 F or 180 C. Line the bottom of two 8 inch or 20 cm spring form pans or flan pans with parchment paper. Grease the insides of the pan. Set aside

2.   Separate the egg yolks and egg whites into separate bowls

3.   Whip the egg whites to a frothy stage and then add the finely ground sweetener and salt. Whip to light peak stage

4.   Add a third of the almond flour to the whipped egg whites and whisk on low speed until combined. Repeat by adding the second third, whip to combine and repeat with the last third

5.   Divide the batter equally and pour into the prepared pans. Place into the middle position of your preheated oven and bake for 25 minutes. Remove from oven and let rest for 5 minutes. Take the cake out of the pan and peel off the parchment. Place onto a wire cooling rack

Custard

6.   To a sauce pan, add the egg yolks and sweetener. Whisk until the egg yolks are pale yellow. Slowly pour in the cream as you whisk continuously. Add the vanilla or almond extract

7.   Stir as you cook the custard over low heat. It is done when it coats the back of a spoon. Cook about 7 minutes. Leave the bowl of custard on the counter to cool to room temperature. Do not refrigerate

8.   Whip the butter until it is pale yellow. Pour the cooled custard into the bowl with the butter and whip to combine

Assembly

9.   Dry roast the almond slices to a pale golden yellow. Transfer immediately to a cool plate. Set aside

10.   When both the cake and the custard are at room temperature, place one of the two cake layers onto a serving platter. Transfer a little less than half of the custard onto the center of the cake. Use an offset spatula to spread the custard towards the outside perimeter as evenly as you can. Place the second cake layer on top. Put the rest of the custard into the center of the cake and spread towards the outer edge letting enough of the custard drizzle down the side to coat the sides

11.   Distribute a single layer of the dry roasted almonds over the top and sides of the cake. Refrigerate for 30 – 60 minutes before cutting and serving. Enjoy!