– Beat in the eggs one at a time, mixing well after each addition. Add the vanilla and almond extracts and mix until combined.
5. **Combine Wet and Dry Ingredients:**
– Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.
6. **Bake the Cake:**
– Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
Make the Pastry Cream:
7. **Heat the Milk:**
– In a saucepan, heat the milk until it just begins to simmer. Remove from heat.
8. **Mix the Egg Yolks and Sugar:**
– In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth.
9. **Combine and Cook:**
– Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
– Remove from heat and stir in the butter and vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it against the surface to prevent a skin from forming), and let it cool completely.
Assemble the Cake:
10. **Fill the Cake:**
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