– In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. **Add the Eggs and Extracts:**
– 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:**
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