Bienenstich Almond dessert

Instructions

First, let's prepare the custard. Cook the milk, vanilla sugar, regular sugar, and vanilla pudding mix to make a custard. Cover and let it cool. Whip the cream with the cream stiffener until stiff peaks form (Alternatively, follow the instructions on a packet of whipped cream stabilizer). Once the custard has cooled, mix it with the whipped cream.
For the cake: Beat the eggs, sugar, vanilla sugar, and lukewarm water until foamy. Sift in the flour, cornstarch, and baking powder, then gently fold into the batter.
Spread the batter thinly on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for 10 minutes.
In a pan, caramelize the sugar over medium heat, stirring until golden. Add the butter and continue stirring. Once the butter has melted, add the sliced almonds and cook until caramelized. Pour the caramelized almonds onto a piece of parchment paper to cool.
Cut the cake dough into pieces to fit into serving glasses. Layer the glasses with custard, then cake, followed by caramelized almonds. Repeat the layers, finishing with custard. Sprinkle the remaining caramelized almonds on top. Chill in the refrigerator for at least 2 hours before serving.