Pastry Cream
 

• Pour 250 grams whole milk and 250 grams heavy cream into a medium saucepan.
   
• Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk; put the pod in the milk as well, and give it a quick whisk so that the vanilla seeds are combined with the milk.
   
• Heat the milk over medium heat until almost boiling ( bubbles will begin to form at the edges). Remove from heat, cover, and let steep for 1 hour if time permits. Otherwise, proceed as directed.
   
• If you have steeped the milk or cream mixture, reheat over medium heat until almost boiling.
   
• In a medium bowl, whisk together 6 egg yolks, 75 to 100 grams of white sugar, A pinch of sea salt flakes and 35 grams of corn starch until light and smooth; using a piano wire whisk, do this while you heat the milk/cream and not too far in advance!
   
• As you continue whisking, slowly add one-third of the hot milk/cream mixture to the yolk mixture to temper the egg yolks. Gradually whisk in the remaining milk/cream mixture into yolks. Pour the content of the bowl back into the saucepan; make sure to scrape all the flavorful gooey vanilla seeds into the saucepan that is at the bottom of the bowl.
   
• Cook the pastry cream over medium-low heat, whisking continuously, until it thickens to a pudding-like consistency. When you see large bubbles plop to the surface and whisk for 2  minutes more to cook off the cornstarch; otherwise, the pastry cream will taste chalky in your mouth. Once thickened, do not whisk the pastry cream vigorously; otherwise, the cornstarch can break down and the pastry cream thin.
   
• Remove from the heat. Add the 40 grams butter and whisk until the butter is evenly combined and the pastry cream is pale yellow with a smooth, glossy texture.
   
• Transfer it into an airtight container or spread it in a shallow dish. Then, immediately cover the surface with plastic wrap, making sure the wrap directly touches the cream. This prevents a skin from forming on top.  Refrigerate your pastry cream immediately. It’s important to cool it down quickly to prevent the growth of bacteria. 
   
• Let cool in the fridge for at least 1-2 hours before using.  Before using it to combine it with the whipped cream to make "Crème Pâtissière" , stir the pastry cream with a spatula until it softens and is spreadable.
   
• Pastry Cream does not store well in the freezer. 

Crème Pâtissière

• First, take 200 grams of really cold heavy cream. Remember, the temperature of the cream is key for perfect whipping. Whip it with a hand mixer or in a stand mixer on a medium-high setting. You're aiming for a fluffy consistency, not too thick or grainy – just nicely aerated.
   
• Pull your pastry cream from the fridge – it should be cold. Smooth it out with a spatula. Then, gently fold in your whipped cream. This step is all about keeping that light fluffiness, so fold carefully until the mixture is evenly smooth and combined. Now you've got yourself a beautifully fluffy and delicious filling, perfect for your cakes.
   
• Use immediately or refrigerate leftovers in an airtight container  for up to 2 to 5 days, depending on your expire date of your cream.

Yellow cake layer
 

• 30 minutes or longer before baking, set an oven rack in the lower rack of the oven. Set the oven to 150C°/300F° or fan setting to 135C°/275F°
   
• Grease a 30 x 40 cm ( 12 x 16 inch) rimmed baking sheet and line it with parchment paper; press the parchment so it sticks well to the baking sheet so the parchment paper won't move around when you spread the cake batter.
   
• Bakers Tip: Before you get started, make sure the butter is at room temp. If your butter is too cold, it won’t whip up light and fluffy. Using room-temp, softened butter helps it mix well with the superfine sugar, giving you a nice, fluffy yellow cake layer. Plus, having the butter softened. lets the egg yolks blend better with the butter.
   
• For this recipe, You need 6 large eggs divided; if your eggs are not at room temperature, warm them in the shell by placing the eggs in a bowl of hot tap water for 5 minutes. Separate the egg whites from the yolks; set the egg whites aside for the meringues layer. 
   
•  Weigh the egg yolks to ensure they are 120 grams. Place them in a small bowl and lightly beat with a fork. This helps achieve the right consistency to blend smoothly with the whipped butter and increase aeration. If the butter struggles to combine with the eggs, it will lose the initial air you whipped into it due to the extra effort required. Set aside until needed.
   
• For the yellow cake layer, In the bowl of a stand mixer fitted with the whisk or paddle attachment, beat 150 grams of unsalted butter, 175 grams of superfine sugar, and 2 teaspoons of vanilla bean paste fluffy on medium speed until pale and fluffy. this takes about 3 to 5 minutes. It's super-tempting to turn the mixer on high speed but resist the urge. Make sure to stop the mixer at times and scrape down the bowl a few times while mixing.
   
• Add the 6 large egg yolks (120 grams) one at a time, mixing for about 30 seconds after each addition until fully incorporated. Make sure to scrape down the sides of the bowl after each egg yolk is mixed in.
   
• In a medium bowl, sift together the following ingredients three times: 150 grams of all-purpose flour, (or pastry flour, or cake flour ) and 1 1/2 teaspoons of baking powder. Alternatively, you can use: 75 grams of all-purpose flour, and 75 grams of potato starch and 1 1/2 teaspoons of baking powder.
   
• Sift in the flour mixture in three batches and carefully fold in using a silicone spatula; lastly, add the 100 grams of whole milk or heavy cream, or sour cream and fold again until fully combined.
   
•  The cake batter will be somewhat thick. 
   
• Gently spread the yellow cake batter using a spatula evenly and thinly across the baking sheet, it may seem like there is not enough cake batter to make a full cake but take your time, and it will spread out with a little patience, and the cake will rise some while baking.
   
• Set aside while you prepare the meringue mixture.

 Meringue Layer
 

• For the Meringue Layer, Wipe the inside of a mixer bowl, as well as the whisk attachment, and hand whisk with a paper towel, dampened with a little lemon juice to eliminate any trace of grease.
   
• In the bowl of the stand mixer fitted with the whisk attachment, place 180 gram egg whites and 1/8 teaspoon of cream of tartar.
   
• Bakers note; Mixing at medium speed creates a more stable meringue. High speed will cause them to foam more quickly, but they will be less stable and hold the air as well. And it is important that the sugar is added in very slowly and only after the egg whites are already starting to hold soft-medium peaks. This helps keep the meringue stable.
   
• Whip egg whites on medium speed until medium soft peaks form; then add one tablespoon at a time, 300 grams of superfine sugar. This step takes 3 minutes. 
   
• After all of the sugar is added, continue whipping for 10 full minutes on medium-high speed until the mixture has tripled in volume, is thick and glossy, and the sugar has dissolved. Use a timer! Don't overmix, or your meringue layer could collapse after it comes out of the oven.
   
• Remove the bowl from the mixer and add 1 teaspoon vanilla bean paste, if using and use a spatula to combine. 
   
• Spread the meringue evenly on top of the yellow cake batter with a silicone spatula.
   
• You can make pretty swirls or form little peaks throughout the meringue by lifting upwards for a nice design when it is finished baking.
   
•  Sprinkle the sliced almonds evenly across the meringue.
   
• Bakers Note; The internal thermometer of an oven goes out of whack all the time; even brand-new ovens be off as much as 50C°/122F°. An oven thermometer will tell you if your oven temperature is off, and then you can adjust it accordingly. Using an oven thermometer will ensure even baking results each time, as every oven is different. Always go with the reading on your oven thermometer rather than the temperature you set on your oven. 
   
• Place the baking sheet in the lowest rack of the oven and bake for 35 up to 50 minutes or until the meringue is dry and golden brown or until a skewer inserted in the middle comes out clean and the meringue is firm. Mine was done at 40 minutes.
   
• Leave to cool for one minute in the pan, then turn out carefully so the meringue is still on top.
   
• Leave to cool completely. The cake is less fragile if cooled completely.
  
  
   To assemble
  
   
• To assemble, cut the cake into two halves crosswise with a serrated knife. 
   
• Take one half and, peel it from the parchment paper, gently turn it.
   
• Place the first layer of cake with the meringue side facing down on a serving tray or on a baking sheet covered with parchment paper, make sure the serving tray or baking sheets fit into your fridge.
   
• Spread all of the Crème Pâtissière evenly on top of the cake layer, then carefully layer the other half on top.
   
• Leave to set in the refrigerator for at least one hour before serving for the cake to soak up the custard cream and make the yellow cake layers softer and so moist. The meringue layer will stay mellow, and the cake layer will stay soft.
   
• Just before serving, cut slices with a serrated knife, and serve strawberries or fruits on the side.
   
• Store leftovers in the refrigerator for up to 3 days.