– 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:**
– Once the cake layers and pastry cream are completely cool, spread a thick layer of pastry cream over the top of one cake layer. Place the second layer on top.
11. **Top with Almonds:**
– Spread a thin layer of pastry cream over the top and sides of the cake. Press the toasted almond slices onto the sides and top of the cake.
12. **Chill and Serve:**
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