Step 1

Preheat oven to 350°F/177°C.

Step 2

Prepare 2 round 6" pans with parchment paper.

Step 3

Separate the egg whites from the egg yolks. (Transfer the egg yolks to a separate bowl and set aside).

Step 4

Place the egg whites into a stand mixer bowl fitted with a whisk attachment.

Step 5

Start the mixer and when the egg whites become foamy, add in the cream of tartar.

Step 6

Gradually add in the sugar and whip until stiff and shiny peaks.

Step 7

Dump the almond flour into the meringue and fold with a spatula until the almond flour is incorporated.

Step 8

Divide the mixture evenly into two round 6" pans lined with parchment paper.

Step 9

Bake at 350°F/177°C for 20-25 minutes, until lightly golden in colour.

Step 10

Remove from the oven and let cakes cool on a rack.

Step 11

Similar to making a custard, whisk together the egg yolks, sugar, salt, milk powder and vanilla extract into a glass bowl.

Step 12

Warm heavy whipping cream in a small saucepan over medium heat.

Step 13

While whisking the egg yolk mixture, pour the warm cream into the egg yolks and transfer back into the saucepan.

Step 14

Continue to whisk over medium heat until the mixture thickens, about 8-10 minutes.

Step 15

Remove from heat and stir in 1 Tbsp of butter.

Step 16

Completely chill the cream mixture in the fridge for at least 6-8 hours.

Step 17

Pour the chilled cream and whip with a wire whisk (in a stand mixer) until lightens up a little. (Don't worry if the mixture doesn't completely whip up, we're just looking for it to be a little lighter).

Step 18

Slice the almond cake in half.

Step 19

Spread about 1/4 C of whipped golden cream over the cake with an offset spatula.

Step 20

Place another layer of cake on top of the cream.

Step 21

Spread another layer of golden cream and cover the edges of the cake with the cream.

Step 22

Coat the top and sides of the cake with toasted almond flakes.

Step 23

Repeat with the second cake, unless making 1 x 4-layered 6" cake.

Step 24

Chill the cake in the freezer for at least 6-8 hours before serving.

Step 25

Serve from frozen.