A cake recipe for all foodies:
Mix the ground almond kernels with the powdered sugar (I) and flour (I) in a wide bowl, then knead in the butter with a mixer. Continue kneading with your hands until a smooth dough is formed. Wrap in plastic wrap and chill for about 2 1/2 hours.
In the meantime, make the vanilla cream. Cut the vanilla bean in half lengthwise and scrape out the pulp. Bring the pulp and the pod to the boil in the milk. Remove the pod. Whisk the egg yolks with the remaining flour and the sugar in a saucepan for 5 min until the mixture becomes thick and pale. Add in the boiling hot milk. Stir at low temperature until the quantity becomes thick (but do not make!). Sprinkle the remaining sugar over the cream to prevent a skin from forming and cool.
Divide the almond paste into 2 on the spot pieces. Roll out each piece on the floured surface to a 26 cm dia. base.
Prick each cake with a fork a few times and bake on a baking tray lined with parchment paper in a heated oven for 18 minutes on the 2nd rack from the bottom at 180 °C until golden brown.
Toast the sliced almond kernels until golden brown. Let the apricot jam bubble up once and spread on a base. Spread the sliced almond kernels evenly on top. Cut the base into 14 cake pieces.
Spread the vanilla cream on the 2nd cake layer and place the 14 cake pieces on top.